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.





My method (without breadmaker machine)

1. Place both flours, sugar, yeast and salt into a mixing bowl and whisk evenly

2. Gradually add in the water bit by bit. 

3. Knead in the butter and knead the dough for about 15 minutes.

4. Put the dough in a lightly greased bowl, cover with cling wrap and let it proof in room temperature till double in size, or about 1 hour.

5. Remove dough from mixing bowl. Knock out the dough and knead lightly. Gently flatten the dough and shape into a smooth ball. 

6. Place dough in a loaf pan, silicon mat, or on a baking sheet lined with lightly greased parchment paper (depends on how you want it to turn out to be). Cover with a damp towel let it proof for another 30mins. 

7. 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.

For the full write-up on this recipe, please go here and here. 

* For the original recipe, please go here.