Whole wheat bread
Ditch the store bought bread and make it like your grandparents used to. Your family will love the smell of freshly baked bread floating through the house...
- 1 hr 30 mins preparation
- 50 mins cooking
- Serves 6
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Ingredients
Whole wheat bread
- 1 1/2 cup unbleached flour
- 1 1/2 cup whole-wheat (wholemeal) bread flour
- 1小袋干酵母
- 1 teaspoon sea salt
- 50 millilitre extra virgin olive oil
- 1 tablespoon brown sugar or honey
- 1 1/2 cup lukewarm water
- 1/2 cup linseed
- 1/2 cup whole wheat (soaked in water over night, then free boiled as per brown rice; about 20 minutes) makes about 1 cup
Method
Whole wheat bread
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1Preheat oven to 185°C (165°C fan-forced).
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2In a Mixmaster bowl, combine flour, yeast, salt, olive oil, sugar or honey and most of the water. Do not add all the water at once as it is easier to add water than it is to add flour.
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3Mix with dough hook on low speed for 8-10 minutes or until the dough forms a ball and becomes elastic. Test for elasticity by flattening and stretching out a small piece of dough with fingers. Dough should be shiny and smooth.
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4Turn off mixer for a minute, add cooked wheat and linseed. Mix again on low speed with dough hook for about 2 minutes, or until combined.
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5Transfer the dough to a large greased bowl and cover with plastic wrap. Leave in a warm place for up to 1 hour or until dough doubles in size.
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6After 1 hour, knock back dough and remove from bowl.
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7Shape into ball, cupping with hand, but not applying too much pressure.
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8Place uncooked loaf on greased or paper-lined baking tray. Cover with a warm wet tea towel, allow to prove for a further 30 minutes.
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9Remove tea towel, and transfer loaf to oven. Splash 1/2 cup of water into the bottom of oven to make a little steam. This helps give the bread a final lift. Bake for 40 minutes; remove.
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10To test if loaf is cooked properly, turn loaf over and tap it on the bottom. If this tapping produces a hollow sound, the loaf is done, if not return it to the oven for a further 8-10 minutes.
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11Remove, cool, and slice.
Notes
Suitable to freeze.
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