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Wholemeal Bread Loaf

I’ve been experimenting with making bread while on Coronacation, and have come up with a fabulous wholemeal blend loaf. A bowl of water is also placed in the oven while baking - the steam helps form a beautiful crust. It’s great toasted or eaten fresh right after baking.

 Makes one loaf

Preparation Time: 5 minutes / Baking Time: 50 minutes + 90 minutes rising

 

INGREDIENTS

  • 400ml warm water

  • 1tbl honey

  • 1 packet dry yeast (7g)

  • 10g salt

  • 190g wholemeal flour/atta

  • 360g baker’s flour

 METHOD

  1. Stir the honey in the warm water to dissolve.

  2. Put water/honey and all other ingredients into a mixer with bread hook / Thermomix.

  3. Knead with hook for 5 minutes / 2 minutes in Thermomix.

  4. Tuck into a ball and leave to rise for 45 minutes in a large greased bowl covered with a damp tea towel.

  5. Knock back and lightly knead for a minute (can do this by hand or with hook / Thermomix).

  6. Tuck into a log and place in a 22cm long greased loaf tin (rectangular).

  7. Leave to rise until loaf has risen to the top edge of the tin (45 minutes or so).

  8. Place tin in cold oven with an oven proof bowl of boiling water. Turn on oven and sent to bake setting, 220 deg C.

  9. Bake for 25 minutes.

  10. Turn heat down to 180 deg C and bake for further 25 minutes.

  11. Remove from oven and leave loaf in tin to cool for 10 minutes.

  12. Remove from tin and cool completely on rack.

This loaf is great to slice and eat fresh on day of baking. Leave out for 1 day and then freeze.