If you know me,you will know that i am not a wholemeal bread lover.I dislike the texture not so much on the taste though.My mum has been telling me that wholemeal bread is actually very healthy and since my little gal loves my homemade bread,i decided to give it a try.I am using Origins organic wholemeal flour here.
Having doubts on how much wholemeal to use,i asked my baking lover,Genie.She advised me not to replace too much on first try,maybe 10-15g.I was joking with her if tts the case i dunno how many times i have to bake to finish that 1kg pack!
Anyway,really thankful for her advice,the bread turns out great.The texture is just like the normal white bread i usually bake,just that i can taste wholemeal and yet not too overwhelming.I am using my usual bread recipe for this but halved the proportion.Also i mistakenly used the organic unbleached flour(duh!i must be dreaming!),no wonder i felt the dough was stickier than usual but luckily the outcome wasn't affected.
- 10 pieces fist size buns
You will need:
- 155g unbleached flour(supposed to be bread flour)
- 15g wholemeal flour
- 25g sugar
- 1/4 tsp salt
- 1/4 tbsp yeast
- 105g milk
- 20g butter
- Mix all dry ingredients in a mixer and using a dough hook mix till well combined.
- Add milk till dough is formed.
- Add softened butter and knead for 15 minutes or till dough is not sticky and forms a membrane when stretch.
- Place dough in a greased container,cling wrap it and proof for 45 minutes or till it doubles its size.
- Remove and divide them into small doughs(around 30g) and let them rest for 10 minutes.
- Roll out,fill and shape as desired.
- Place shaped dough onto lined baking tins,cling wrap and proof for 45 minutes.
- Brush the top with milk.
- Bake in a pre heated oven for 15-18 minutes at 170°C.
- Remove from baking tin immediately and cool on rack.
- Dough may appear sticky at first but just keep kneading till it becomes less sticky.
- For this recipe,you can add in milk all at once.
- Use as little flour as you can during shaping,else the bread will turn out hard.If you have a nice non stick dough,you won't need any more flour during shaping.
- If you want a shiny glaze,you can use eggs to brush the top instead.
- Transfer bread immediately from baking tins to cooling rack to prevent bread bottom getting moist.
- All timing above is dependent on your mixer and oven model.
~Indulge in what we make at DeQueenKitchen~