KCB 4.1: Wholemeal Bread
Wholemeal Bread
Breads are delicious, nutritious, and economical to make. They come in a myriad of forms the world over. Here's a recipe for crusty wholemeal bread made especially well-textured with the addition of gluten flour. Obtain the gluten flour from any health food store or specialty grocer. Follow these tips when making bread: choose the correct flour; add the correct amount of yeast; knead the dough thoroughly; allow the bread to rise before baking, until doubled in bulk; cover the rising dough to prevent a skin forming; and always bake bread in a preheated oven at a high temperature. If you want a soft finish on your bread, rub or brush it with flour. For a crusty finish, brush with salted water. Brush with milk or cream to impart a shiny glaze, and brush with sugar syrup for a sweet glaze.
• PREPARATION TIME: 50 minutes
• DOUGH RISING TIME: 1 1/2 hours
• BAKING TIME: 45 minutes
• YIELD: 2 loaves
• DOUGH RISING TIME: 1 1/2 hours
• BAKING TIME: 45 minutes
• YIELD: 2 loaves
• 6 teaspoons (30 ml) fresh yeast
• 1 tablespoon (20 ml) brown sugar
• 2 1/2 cups (625 ml) warm water
• 1/2 cup (125 ml) gluten flour
• 2 teaspoons (10 ml) salt
• 6 cups (1 1/2 litres) wholemeal flour
• 1 tablespoon (20 ml) oil
• little milk
• sesame seeds
• 1 tablespoon (20 ml) brown sugar
• 2 1/2 cups (625 ml) warm water
• 1/2 cup (125 ml) gluten flour
• 2 teaspoons (10 ml) salt
• 6 cups (1 1/2 litres) wholemeal flour
• 1 tablespoon (20 ml) oil
• little milk
• sesame seeds
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1. Combine the yeast, sugar, and warm water in a small bowl, crumbling the yeast and mixing it well. Leave this bowl undisturbed in a warm place for 10 minutes or until frothy.
2. Combine the gluten flour, salt, and half the wholemeal flour in a large bowl. Add the yeast and the oil. Mix with a wooden spoon until well combined. Let it stand, covered, for 30 minutes.
3. Stir the mixture. Add the flour to make a soft dough. Turn the dough out onto a floured board and knead it for 8-10 minutes or until smooth and elastic.
4. Wash and oil the mixing bowl. Roll the dough into a ball, coat it with oil, and place it in the bowl, covered. Let it rise in a warm spot for 1 hour or until it has doubled in size.
5. Punch down the dough with your fist and knead again lightly. Shape it into 2 loaves. Place the loaves into oiled loaf tins and cover them, placing them in a warm spot for another 30 minutes or until doubled in size. Meanwhile, preheat the oven to 200°C/390°F.
6. Brush the risen loaves with milk and sprinkle them with sesame seeds. Place them in the hot oven and cook for about 45 minutes or until golden, crisp, and hollow-sounding when tapped. Remove the tins from the oven and let stand for 10 minutes. Now you can carefully invert the bread tins and turn out the loaves, placing them on cooling racks. When the loaves are completely cool, slice and use as required.
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