Wholemeal Bread

Baking bread is not as hard as you think- you just need a bit of patience to mould it into a light fluffy loaf. I have adapted the recipe from Peter Mayle and Gerard Auzet’s book “Confessions of a French Baker” and the great thing is it cost about $1.40 to make.

Preparation Time:  20 minutes / Resting Time: 80-115 minutes/ Cooking Time: 20-30 minutes / Makes 1 loaf    

Ingredients

  • 500g wholemeal bread flour, sifted
  • 10g salt
  • 1tsp yeast
  • 300mL warm water
  • Plain white flour, for lightly flouring surfaces

Method

  1. In a small bowl, place yeast into warm water and leave for a few minutes until mixture starts to bubble.
  2. Combine sifted flour and salt into a separate large mixing bowl
  3. Create a well in the dry mixture and slowly pour in the yeasty water, drawing flour in towards the well. Add enough water to create a soft dough.
  4. Knead dough until it starts to leave the sides of the bowl (it will take about 5 minutes) and then turn the dough onto a lightly floured surface and knead until it creates a smooth ball
  5. Place dough into a oiled bowl and cover with cling wrap. Set mixture aside for about 30-45 minutes or until the mixture has doubled in size (a slightly warm temperature of around 25 degrees, away from draughts will help with this)
  6. Remove the dough from the oiled bowl and turn onto a floured surface and knead again into a ball. Place the dough ball in a clean floured tea towel for 20-25 minutes or until the mixture has doubled in size.
  7. Remove the dough ball from the clean tea towel and “knock back” the mixture on a lightly floured surface to disperse the carbonic gas and knead again into a dough ball. Leave ball to rest in he floured tea towel for 30-45 minutes or until the mixture has doubled in size.
  8. Meanwhile, preheat the oven to 230 degrees (210 degrees for fan-forced ovens).
  9. Transfer the dough onto a floured baking tray and brush with water.
  10. Using a sharp knife or razor, slash the top of the bread.
  11. Just before transferring the bread to the oven, spray the inside of the oven with water. The steam helps to create a good crust
  12. Bake bread for 10-15 minutes and then reduce the oven temperature to 210 degrees (190 degrees for fan-forced ovens).
  13. Bake bread for a further 10-15 minutes.
  14. You will know the bread is ready when you knock the base of the loaf and it sounds hollow.
  15. Transfer to wire rack to cool.

 

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