Ok now I will focus my attention on baking Wholemeal Bread. This was a recipe given to me by the owner of a cake supply shop when she baked that bread on the day when one of the Chef was giving a cake class which I was attending and I found the bread awesome. When I was looked at the recipe I was flabbergasted as she used "3 2/3 teasp of yeast" oh gosh I dont see any 1/3 teasp in the set that I usually use and dont know whether I have a 1/3 teasp and then I remembered that during a short stint in Sydney years ago I bought a set of cake measuring spoons which I treasured and never used so I quickly looked for it and now and behold I saw the 1/3 teasp so when I made this Wholemeal Bread ten days ago, I took the trouble of measuring the yeast for you gals and guys!!! To all new visitors please note that in all my recipes mentioned in my Blog, I use cake measuring spoons and cake measuring cups. Ophelia
Ingredients for Wholemeal Bread
220 gm High Protein Flour
150 gm Wholemeal Flour
1 1/2 Tablesp Milk Powder
6 1/2 gm *Yeast
27 gm Brown Sugar
5 gm fine Salt
205 ml cold Water
1"B" Egg equivalent to 50 ml Egg
30 gm Butter
- Measure everything first. Lightly grease the 8" x 4.5" x 4.5" tin.
- Beat the egg lightly in a small bowl.
- Sieve the High Protein Flour, Wholemeal Flour & Milk Powder into the mixing bowl. Put the Sugar *& Salt to this mixture & using a spatula give it a stir so as to incorporate everything.
- I then fixed a Dough Hook to my Kenwood machine. Pour the yeast into this mixture then switch the lowest speed of the Kenwood & let it run for a minute so that the yeast gets incorporated [see my comments below on yeast].
- Pour the lightly beaten egg & cold Water & switch the Kenwood to Speed 1 for 1 minute to let the liquid incorporate with the flour. Then increase to *Speed 4 & let it run for 8 minutes.
- Off the machine then add the slightly soften butter & start the machine on Speed 1 for 1 minute to let the butter incorporate with the dough then increase to Speed 4 and let it run for another 5 minutes until a soft, smooth & elastic dough forms.
- Pinch a small piece & test it for elasticity, it should be able to stretch thinly without breaking and almost transparent. If not run the machine on Speed 4 for another minute or two.
- Grease another mixing bowl with a little oil. Remove the dough & form it into a ball & place it in the greased bowl. Cover the bowl with a plastic or tea towel & let it rest for 40 minutes.
- Remove dough & gently roll it into a sausage shape & let it rest for another 10 minutes.
- Remove dough from the bowl & flatten it and roll back as a sausage and then place it in a greased baking tin and cover the baking tin & let it rest again for 40 minutes and by then your dough would have risen.
- Preheat oven at 180 degrees Celcius.
- Bake in preheated oven 180 degrees Celcius for 30 minutes.
(a) *Yeast - Salt kills yeast. Just follow Step 3 and 4 as typed above;
(b) Brown Sugar is not as sweet as Castor Sugar;
(c) Tip - To know whether your bread or bun is baked, turn it upside down,
like the picture below & knock it with your thumb & 2nd figure and if
you hear a hollow sound, your bread is baked :) ;
(d) I use a Kenwood machine thus I highlight in my Blog on same. It is important
in bread making to either use a rubber anti slip and place it at the bottom of
the machine to prevent it from moving around. As the movements of the
machine can be strong; thus I am next to my Kenwood during the whole
process to prevent it from going too near the edge of the table and falling
as I dont use any rubber anti slip/grip.
Till my next post, xoxo, Ophelia.