Wholemeal Bread

Thursday, May 20, 2010

A bit of baking on the menu today! This wholemeal bread recipe is kept light by using a mixture of white and wholemeal flour.

While perfect for finger sandwiches, it's a good idea to have some soup in the house when baking this loaf as it's simply perfect for dunking!
This recipe will make one small loaf.

• 150g white flour. Plus more for dusting when kneading
• 175g wholemeal flour. Plus more for dusting before baking
• 1 vegetable stock cube. (Low sodium if possible). Crumbled
• 2 sweeteners. Crushed with the back of a spoon
• 2 level teaspoons of dried powered yeast
• 2 teaspoons of olive oil
• approximately 100 ml of water mixed with 100ml of low fat milk. Warmed slightly by heating in the microwave for 1 minute on full power 
• a couple of sprays of Fry Light One Cal Spray Oil

  1. Place flour, stock cube, sweeteners and yeast into a large bowl. Make a well in the centre.
  2. Add the olive oil to the warmed water/milk mixture and add about half the liquid to the bowl and mix to form a rough dough. Mix in the centre, drawing the flour from the sides.
  3. Add the rest of the liquid, one tablespoon at a time and continue to bring the dough together for another minute or so. If the dough is still a bit too floury add another splash of water, if it's looking too wet, add a little more flour.
  4. Flour a clean board or work surface well with white flour and tip the dough onto it. Next dust the top of the dough and flatten it out slightly. Knead it gently to bring it together for approximately 8 minutes until the dough has a slightly elastic feel to it.
  5. Transfer the dough to a tin, lightly sprayed with the One Cal Spray Oil and allow to rest in a warm place for 45 minutes covered with some cling film, sprayed with a little more spray oil. The dough should rise slightly.
  6. When you're ready to bake the bread, turn the oven to 200°C degrees.
  7. Remove the cling film and lightly dust the loaf with wholemeal flour. Bake in the oven for approximately 25 minutes on the middle shelf of the oven until golden brown. If the top is browning too much, you can cover the loaf with some tin foil and continue to bake.
  8. Carefully remove from the oven and allow to cool on a wire rack. Cover the loaf with a clean cloth or tea towel to stop it becoming too crispy as it cools and a medium security cordon to stop it being eaten while you're making soup!

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