Wholemeal Bread

My hubby and me loves wholemeal bread, a cup of coffee and sometimes half boil eggs and sausages. We love the thickness of bread to be 1/2 inch, so I failed many times baking loaves, so far this one is my Best. I don't used bread softener and improver, so its best kept in the freezer freshly baked and defrost as and when you want to enjoy, the texture remain as soft.

INGREDIENTS

430gm HP Flour

120 gm Wholemeal Flour

40 gm brown sugar

1.5 tsp salt

11 gm instant yeast

330ml cold water

30 gm butter

METHODS

Combine all ingredients except butter in the dough beater, knead approximately for 5mins, then add in the butter.

Knead further about 15 mins to 20 mins till you get a smooth dough, to test, take a small piece and try to spread open like roti channai or bubble gum.

Cover with towel and leave it to prove for about 1 hr.

Punch down the air and shape it into a loaf or pleat it like a pony tail and put into a grease loaf tin of 11" by 5"

Cover with towel and prove it again till 70% high (approximately 35 mins to 40 mins)

Brush with milk or egg wash and bake at 180 degree celsius for 30 mins.

Turn out immediately into a wire rack to cool.

Slice it into your desire thickness and pack into plastic bags and remember to freeze it to keep fresh.