Sunday, February 21, 2010

wholemeal bread

the recipe is adapted from ms. rinnchan's fp

  • 100ml warm water
  • 20g dry active yeast
  • 4tbs hi-protein flour
  • 1tbs castor sugar
  • 175g rolled oats
  • 225g wholemeal flour
  • 1L warm water
  • 1.5tbs fine salt
  • 150ml vegetable oil
  • 1.3kg hi-protein flour
  1. in your mixer, combine & mix slowly the first 4 ingredients: warm water, yeast, 4tbs flour & sugar. let it sit for 5mins.
  2. add in oats, half of the flour, warm water, brown sugar & vegetable oil into the yeast mixture.
  3. add in the balance flour & mix until the dough is smooth & does not stick to the sides of the bowl.
  4. shape dough into a ball & place it in a lightly oiled bowl. cover with clingwrap of moistened kitchen towel for 1hour or risen 2x.
  5. after it has risen, punch out the air and shape it into a buns or just place it in greased loaf pan. let it rise again.. 2x sizes.
  6. bake 180Celcius for 30mins.
  • i made half of the above recipe & yields 2 loaf pans
  • if using pyrex loaf, pls increase the temperature by 5Celcius

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