Homemade Wholemeal Bead

Makes a 20cm round bread

150g bread flour (I used 100g plain flour)

150g wholemeal flour (I used 200g organic wholemeal flour)
1 teaspoon instant yeast
2 tablespoon sugar
1 teaspoon salt
10g butter, softened
170ml water

Method:

From original recipe (for breadmaker machine):

1. Place bread flour and wholemeal flour in a mixing bowl and stir with a whisk to combine. I did this by measuring both types of flour in a plastic bag and then give a few shakes to mix the flours.


2. Place all ingredients (according to the sequence as stated in your bread machine manual) in the bread pan and set the machine to the Dough setting. You can either leave the dough to proof in the machine, or let it proof in room temperature. If you are proofing the dough in room temperature, place it in a big mixing bowl, and cover it with cling wrap. Let is rise till double in bulk, takes about 1 hour.


3. Remove dough from bread machine/mixing bowl. Knock out the dough and give a few light kneading. Gently flatten the dough and shape into a smooth ball. Place dough on a baking sheet lined with parchment paper. Cover with a damp towel or plastic bag and let it proof for another 30mins. Note that this time round, instead of cling wrap, you should cover the dough with plastic bag, as the cling wrap may stick onto the dough and prevent it from rising properly.


4. Preheat oven to 180 degC. Dust with some wholemeal flour and make 2 long slits on the dough with a sharp knife. Bake for 30mins until the crust turns golden brown. Remove from oven and let cool on a rack.

Organic Oatmeal Bread

Recipe taken from Baking Cookbook by Alan Ooi
Makes 1 loaf

190ml water
3 grams instant yeast

220g high protein flour
40g oatmeal
40g wholemeal flour (I used organic)
35g caster sugar
6g salt
15g cooking oil (I used canola)

100g oatmeal for coating

1. Mix water and instant yeast and set aside.

2. Mix high protein flour, oatmeal, wholemeal flour, caster sugar, salt and cooking oil in a mixer and add yeast mixture from (1).

3. Cover dough with a damp cloth and leave it to rise in a warm place for about 40 minutes or until double in size.

4. Knead dough and shape it round, and leave it to prove for another 10 minutes.

5. Flatten the dough and roll into a loaf.

6. Sprinkle the dough with water and coat with oatmeal.

7. Grease a loaf pan and place the dough in the tray for another 45 minutes.

8. Bake in preheated oven at 200 degree celsius for 30-35 minutes.

Ham/ Sausage Buns

(Taken from The World of Bread)

480g bread flour
120g plain flour
110g sugar
10g salt
20g milk powder
4tsps instant yeast

1 egg
300ml cold water

60g butter

1 extra egg for eggwash


1. Mix flours, sugar, salt, milk powder and yeast till well blended.

2. Add egg and cold water to the mixture and knead to form a dough.

3. Add butter and continue to knead until it forms a smooth and elastic dough.

4. Cover dough with clingwrap and let it prove for 50-60 minutes, or until dough doubles in size.

5. Use finger to press into the dough. It should show a clear mark but dough should not sink. Dough is now ready.

6. Roll into small balls, size as per what you desire. Let them rest for another 10 minutes.

7. Add filling (e.g. sausage, ham) and place onto a greased baking tray, and let them prove for another 45 minutes. At 30 minute mark, preheat oven.

8. Brush surface with egg wash, and bake at 190 degree celsius for 15 minutes, in middle shelf.

(makes 12 mini buns)