My family tries to eat as healthy as possible. One of the healthiest bread is wholemeal bread which according to Wikipedia is a type of bread made using flour that is partly or entirely milled from whole or almost-whole wheat grains. It is one kind of brown bread and its fiber content is four times that of white bread.
I bake wholemeal bread 2 to 3 times a week. Sometimes I bake loaves while at other times I shape them into buns.
The following ingredients are required to bake wholemeal bread:
- 250 g whole wheat flour
- 30 g wholemeal flour
- 80 g high protein or bread flour
- 16 g sugar (I usually use brown sugar.)
- 6 g salt
- 6 g instant yeast
- 225 g warm milk
- 1 egg at room temperature
- 20 g olive oil (I sometimes use corn oil.)
The method:
- Grease and line a loaf pan 8 inch x 4 inch x 4 inch. Set aside.
- Put the flours, sugar, salt and yeast into the mixing bowl.
- Pour the warm milk and break the egg into the mixing bowl.
- Add the oil into the mixing bowl. (Sometimes I use butter instead of oil. In this instance, I will add the butter only when the dough has formed into a ball.)
- Knead the ingredients into a smooth dough. This will take about 20 minutes or slightly more.
- Grease a bowl with oil.
- Remove the dough from the mixing bowl and put it into the greased bowl. Cover the bowl with a cling wrap.
- Leave the dough to proof until it double in size.
- Once it has doubled in size, remove the dough from the bowl onto a slightly floured table-top.
- Knead it manually for about 5 minutes.
- Then roll it into a rectangle and roll it up to fit the loaf pan. (You may also shape them into buns. Weigh the dough and divide it according to the number of buns that you wish to have. I usually divide my dough into 9 parts to obtain 9 buns.)
- Cover the loaf pan with a wet towel.
- Let the dough double in size.
- Pre-heat oven to 175 degree Celsius.
- Once the dough has doubled in size, bake it in the oven for about 30 - 35 minutes.
- Remove the pan from the oven.
- Remove the bread immediately from the pan and let it cool down on a metal rack.
- Slice the loaf once it has completely cool down.