Whole-wheat bread… who doesn’t want to bake a fresh loaf at home! We know you’ve all been eager and want to bake one yourself, especially when you’re home-locked and otherwise too. We call this a 50-50 wholewheat bread because we’re using wholewheat flour and wheat flour half and half. You can use more wholewheat flour but that’s a choice. It keeps getting denser with more wholewheat flour and lighter or fluffier with more flour. When we say more or less, it doesn’t mean more or less of either flours. The total weight of flour should remain the same for this recipe to work, you can change the ratio of wholewheat to wheat flour.
Measure the ingredients and keep aside. The most important ingredient of bread is yeast. So, make sure you have a good quality yeast thats working, otherwise your bread will be dense. if your yeast has been lying for a while then make sure to test your yeast. You can also read more about how to store yeast. Making or kneading bread does not take time. The wait is only when its proofing.
Mix your dry ingredients together. In another bowl dissolve your yeast and add the milk and olive oil/butter. Dissolve it using a spoon and you’ll get a smooth liquid.
Add this to the flour mixture. After a point you wont be able to mix more with a spoon. At that point transfer it to the counter and knead.
It will be sticky in the beginning and as you keep kneading it will start coming together. You will need some flour while kneading but try not to use too much so that it remains soft.
Before
After
Cover it and let it rest in a warm place till it doubles. make sure not to leave it for too long. Otherwise the action of the yeast fizzles out.
When you look closely through the glass bowl, you’ll see air bubbles. That is the yeast acting. Now you’ve got to take it out and punch down the dough. Knead it a little more so that the yeast reaches every part and this time we’ll shape it and proof it in the tin.
Roll it out in a rough rectangle and then roll it up into a log. Tuck the sides down and transfer it to the bread tin.
Cover and leave it in a warm place. While its rising remember to preheat your oven. When its risen, its ready for the oven. Remember, it doesn’t rise in the oven, it only bakes in there. All the rising happens when its proofing.
Your bread is done when its golden brown. You can check if its done by taking the bread in your hand and tapping on the base of it… almost like a light knock… knock… knock. If you get a hollow sound, your bread is done!
Slice it once its cooled down otherwise it will crumb a lot.
Recipe
Ingredients:
160 gm Whole Wheat Flour 160 gm All Purpose Flour 2 ¼ tsp dried yeast (7gm) 1 ½ tbsp castor or powdered sugar 1 tsp salt 1 tbsp olive oil or melted butter 50 ml milk, room temperature 200 ml warm water
Method
In a bowl take flour, whole wheat flour, sugar and salt. Mix it well.
In another bowl dissolve the yeast in warm water, add milk and olive oil. Add this liquid mixture to flour mixture and mix.
Tip this messy mixture on the counter and knead for 8-10 minutes.
Use as little extra flour as possible to just prevent it from sticking. Use a dough scraper to help lift dough without adding to much extra flour.
Knead it with a lot of force till you achieve a soft and smooth dough.
Place in a bowl, cover and leave in a warm place for 30-60 mins or until double.
Punch down the dough and on a lightly floured surface roll the dough into a rough 10 x 7 inch rectangle using a rolling pin.
Beginning at the short end roll it up tightly. Place seam side down in a greased bread tin or loaf tin.
Cover with a kitchen cloth and leave in a warm place for 40-60 minutes or until doubled.
Half way through the doubling process preheat the oven to 200 C.
Remove the cloth and if you want score the top of the dough with a sharp serrated knife.
Place in the preheated oven on the lower rock for 25-30 minutes.
To know if your bread is done tap at the bottom of the bread and you will hear a hollow sound.
Leave on a wire rack covered with a cloth to cool down completely before slicing.
Slice using a long blade serrated bread knife.