Helen RandellWholemeal bread
February 2nd 2011 21:26
Remember how I have all this wholemeal flour? Well, I thought I'd use up a few more cups my making my own wholemeal bread. And just to make it a bit more fun, I thought I'd give it a go in the mixer.
This recipe comes from The Kenwood Chef and Mixer, Making Great Food Simple recipe book. I was pretty happy with the crumb from the bread, as well as the taste. The wholemeal flour really shone and gave it a really 'wholesome' flavour. My only disappointment (which I often have with home made bread) is that it just doesn't last and by the third day I could use the left over slices as weapons they were that hard. So, moral of the story, make this one when you are having a gathering and your guests will be very impressed.
Wholemeal Bread - Kenwood Chef recipe
375g strong plain wholemeal flour
75g strong plain white flour
2 tsp salt
7g sachet fast action dried yeast
300ml lukewarm water
2 tbs water
1/2 tsp salt
wholemeal flour to sprinkle
1. Place the flours, salt and yeast in the bowl of mixer. Using the dough hook on minimum, gradually mix in the lukewarm water to form a soft dough.
2. Knead for 1 minute of minimum and 4 minutes on speed 1 until smooth and elastic. Remove the bowl, cover with oiled cling film and leave to rise in a warm place for about an hour until doubled in size.
3. Using the dough hook on minimum speed for 30-60 seconds gently knead the dough to knock it back. Transfer to a floured surface and shape into a ball. Knead from the sides to the centre, then turn over and place on a floured baking sheet.
4. Cover with oiled cling film and leave to rise about 30 minutes, until doubled in size. Meanwhile preheat the oven to 230 degrees C. Mix the extra water and salt together and brush over the bread. Sprinkle with flour.
5. Using a sharp knife make 3 or 4 slashes across the loaf, then again at right angles. Bake for 10 minutes, then reduce the oven to 200 C for 20 minutes, or until the bread sounds hollow.
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Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness
I also have issues with the making of my own bread and it not lasting. I give it two days max then wrap it in a plastic bag and freeze it. I slice it first so I can use it for toast or let it defrost for use as straight bread. It keeps a lot longer
Comment by Helen Randell
Rough Cooking
Comment by Jason King
Sydney Table
Salty Popcorn
Total Randomness