Thursday, 16 January 2014

Wholemeal Loaf

It is no secret that I love making bread if you see the bread Posts I have in my blog.
And I am sure if I had a bit more time I would make more breads. I do make seekly atleast 2 breads but they are the same spelt of Whole wheat bread .

Ok and another not so secret fact is that I love Paul Hollywoods recipe ( Ok I do love the fellow too like thousands of other women who knows about him :-) )
Every time I try a recipe from him it works PERFECT and this  Wholemeal Loaf is yet another recipe I tried from his Book How to Bake .

This is what he has written in the book about this loaf.
This simple whilemeal loaf includes a little white flour for lightness but is still full of nutty , wholegrain flavour.

Tip: I used my Banneton prrofin basket that is why I have a shape like you see.
I have wrote down the recipe like it is in the book, but I used machine to knead the dough.
If you don't want to use the steaming method you don't have to.
 

 

Makes 1 loaf :

400 gm Stone ground wholemeat  bread flour plus extra for dusting ( I used wholemeat bread flour)
100 gm strong white bread flour
10 gm salt
10 gm instant yeast
40 gm unsalted butter, softened
320 ml tepid water ( you might need a bit more depending on your flour)
Olive oil for kneading.

1. Tip the flours into a large mixing bowl and add salt to one side of the bowl and the yeast to the other.
Add butter and three quaters of the water, and turn the mixture rpund with your fingers.
Continue to add water a little more - you want dough that is soft but not soggy.
Use the mixture to clean the inside of the bowl, folding the adges into the middle. Keep going untill the mixture formes a rough dough.

2. Coat the work surface with a little olive oil, then tip the doung onto it and begin to knead. Keep kneading for 5 - 10 minutes. Work through the initial wet stage intill the dough starts to form a soft, smooth skin.

3. When your dough feel smooth and silky, put into a lightly oiled large bowl. Cover with a tea towle and leave it to rise untill atleast doubles in size - atleast 1 hour, but it is fine to leav eit for longer.

4. Line a baking tray with baking parchment or silicone paper.££5. Dust your work surface lightly with flour and tip your dough onto it.
Knock the air out of the dough byt folding inwards repetedly untill the dough is smooth.
Shape into a ball shape , cover with a tea towel and leave it to rise for 1 hour , untill the dough is atleast double in size.

5. Meanwhile heat your oven to 220° c and put a roasting tray in the bottom to heat up.

6. Gently rubb flour all over the prroved dough.
Put the loaf into the oven and fill the roasting tray with hot water. This will create stram in the oven, which helps to give the crust a lighter crust.
Bake the loaf for 30 to 35 minutes, then check if it is cooked by tapping the base - it should sound hollow.
Cook on a wire rack.
I am sending the Delicious bread to YeastSpotting

4 comments:

Angie Schneider said...

A gorgeous artisan boule! Love the perfect crumb and crust.

Anna said...

Do you mean Wholewheat flour?

Cham said...

A boule with perfection Finla, I ve seen the steaming method for baguette too. Very tempting one!

Rosita Vargas said...

Bello pan y la miga pefecta me encanta su mètodò,abrazos.