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Wholemeal Bread Loaf

Posted by John Reed on 27th June 2022

Makes 1 Bread Loaf

500g/4 1/2 cups x Wholemeal/Wholewheat flour
320ml/1.35 Cups x Warm Water (35c/95f)
3tsp x Dried active yeast (Not instant)
15g/1 tbsp x Sugar
60ml/ 4 tbsp x Vegetable/Canola oil
10g/ 1tbsp x Natural sea salt

1) Weigh & sift the wholemeal flour into a large mixing bowl. Add oil and salt to the flour. Mix the ingredients well until they have incorporated into the flour evenly. Measure the water and get the correct temperature. Add the dried yeast and sugar to the water, mixing well until it has dissolved. Add the yeast mixture into the flour bowl and mix until the dough has formed. Take the dough out of the bowl and using the heel of your hands pushing into the dough, then pulling back with your fingers. Repeat the process until the dough is smooth. Place the dough back into the bowl and cover with cling film. Place in the oven if it has a proofing option, or somewhere warm (i.e. on top of your fridge) where it can double in size. This should take about 1 – 2 hours.

2) Check the dough and once it has doubled in size, knock the dough back with your hands and shape the dough into an oval loaf. Line a bread tin with a thin layer of oil or baking parchment. Place the oval dough into the bread tin and brush light amount of oil over the top of the dough using a pastry brush. Lightly place the cling film over the dough so it has room to proof, otherwise if the cling film is too tight, it can knock itself back, restricting bubble formation. Place the tin back in the proofing oven or where ever you proofed it last. Allow it to double in size, the dough should rise way over the lip of the tin.

3) Pre heat the oven to 180c/350f, while the dough is proofing or straight after it comes out of the proofing oven. Place the dough into the oven and bake for 30 minutes. Take out of the oven and out of the bread tin carefully. Using a cloth, gently place the bread back into the oven for another 8- 10 minutes. You will be able to tell if the bread is cooked, by gently flicking the bottom of the bread. If it sounds hollow and feels light, then the bread is cooked. Place on a cooling rack and allow it to cool for 30 – 40 minutes before slicing.

If you want to check out any references on shaping, feel free to check out white bread loaf video on YouTube below.

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