Wholemeal Bread

Before I get started, just a few tips:

  1. Not all wholemeal flours are created equal. A lot of the stuff you buy from the supermarket is actually reconstituted. They take white flour and simply add crushed husks to it and quite often those husks are stale. You can tell this by the look; it looks like bleached white flour with little pieces of yellow or brown husk in it, and the smell; it has a bitter old vegetable oil smell to it. Apart from having a little extra fibre this flour has just as little nutrients as bleached white flour (zilch). Real wholemeal flour on the other hand should be a blend of whites, browns and greys – all being of the same consistency. It should also have a sweet nutty smell and be moist on the tongue. If you are going to use wholemeal flour often it pays to do what we do and find a good quality whole foods shop and buy your flour in bulk bags, storing it in a 20L bucket. This way we end up paying almost the same price per kg for certified organic, good quality wholemeal flour as you would the cheap wholemeal flour from the supermarket
  2. I have not included a total required amount of water in this recipe as i find it varies greatly depending on the flour and the weather
  3. It’s almost impossible to overwork bread dough by hand, your arms will give out before that happens. If in doubt, knead more. If you under work your dough, your bread will be crumbly and after a day or two will start falling to pieces

Wholemeal Bread Recipe

Wholemeal Bread

Ingredients
500g wholemeal flour
1 tbsp blackstrap molasses
7g dried yeast or 1 sachet
60ml hot water
1 generous pinch of salt (I use pink Himalayan salt)

Method

  1. Dissolve the molasses in hot water and then add just enough cold water to make it lukewarm. Gently stir in the yeast and set it aside until it starts to foam
  2. In a large mixing bowl combine the flour and the salt. Make a well in the middle and pour the molasses mix in. Start to combine, adding water as needed to form a soft dough
  3. Turn the dough out onto a floured bench and start kneading. Add more flour as required. Knead for about 5 to 10 minutes or until your dough becomes elasticity
  4. Push the dough into a greased loaf tin or a cast iron pot and cover with a moist tea towel. Let sit until it has doubled in size. Don’t knock it back, just pop it into a preheated oven at 220°c or 200°c fan forced for 20 to 30 minutes. When it sounds hollow it’s ready
  5. Enjoy!
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4 thoughts on “Wholemeal Bread

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