Saturday, 10 May 2014

Wholemeal Loaf

This was a really lovely loaf. It's a mixture of whole and white flour as I find that all wholemeal flour makes a very dense loaf of bread. It also gave me an excuse to try out my new Kenwood Chef that I got as an early birthday present. It worked really well at kneading the dough, better than when I used it to mix cake batter and easier on the arms!

Wholemeal Loaf (from Leiths Cookery Bible)
(Makes 1 large loaf)

225g strong white flour
225g strong wholemeal flour
1 tsp salt
300ml lukewarm water
2 tsp dried yeast
1 tsp caster sugar

Put the yeast into a small bowl with the sugar and pour over enough water to make a smooth cream, about 1-2tbsp. Set aside to become frothy.

Sift the flour and salt into a large bowl, make a well in the centre.

Tip the yeast mixture into the well, rinse the yeast bowl with a little of the water and add to the flour along with enough of the water to form a soft dough.

Stir the mixture in a bowl with a wooden spoon to make a soft dough, adding more water or flour as necessary.

Turn the dough out onto a floured work surface. Knead for 10-15 mins bu hand or 5-7 mins in an electric mixer, adding extra flour if the dough is too sticky, until the dough is smooth and elastic.

Place the dough into an oiled bow, turning it over to coat the surface with oil. Cover the owl with cling film and leave in a warm place to rise. 
When the dough has doubled in size, punch your fist into the centre of it to deflate. Turn it on to a work surface and knead for 1 min to knock it back. Let the dough rest for 5 mins before putting into a large loaf tin. 
Preheat the oven to 200C.
Cover the dough loosely with oiled cling film and leave to prove until nearly doubled in size, about 30 mins.
Glaze the dough with beaten egg or milk.
Place the dough into the oven and bake for 30 mins or until the loaf is golden brown and sounds hollow when tapped on the bottom. Turn out of the tin and cool on a wire rack.

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