Monday, November 6, 2017

Soft Wholemeal Loaf



(A)
290g bread flour
5g wheat germ
5g wheat bran
12g coconut sugar
5g sea salt
4g instant dried yeast

(B)

205g water (I used 140g water + 65g Greek yogurt)
15g fresh milk
20g olive oil

  • Combine all ingredients (A) in a mixing bowl and mix well.  Add in (B) followed and knead until dough is smooth and elastic and passed the "window pane test".
  • Place the dough in a lightly greased bowl.  Cover with a damp cloth and let it rise until doubled.
  • Punch down the dough to release trapped air.  Cover and let it rest for 10 minutes.  
  • Divide into 3 portions.  
  • Flatten the dough and roll it up tightly.  Place onto a greased loaf pan (24 x 13 x 7cm).  Repeat with the other 2 portions of dough.  Cover and let it rise until almost doubled (90%).
  • Preheat oven to 190°C.
  • Bake for about 35 - 40 minutes or till golden brown.

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