This is the kind of recipe that is in constant development and is so easy to improve with other ingredients like grains, nuts, dry fruits or oats. It’s a basic and easy whole wheat bread recipe, but it has two things that I really love. First, it makes a single loaf, and second is a light bread. If you go over the web, most recipes for wheat bread makes two loafs, if you have a huge family go with these recipes, but for a small family like ours this recipe is just perfect.
I just recently made this blog, but I’ve been baking bread for three years now, and I have to tell you, I’m still learning. With bread you will always be learning, so don’t hesitate to start.
Making bread is so much fun and once you make your first loaf, you’ll never go back. Nothing like a homemade bread warm and fresh form the oven.
The key to success with bread is good yeast activation and patience. Bread is something that you can make over the day. For example, you can make the dough, let it rest to proof and then go to shopping or doing whatever task you have to. The more the bread is resting the better the bread will turn out! So, there’s no rush with this bread, he is a lazy guy! Now, because of the bran and germ in whole meal, the flour needs moisture to keep preserved, so personally, whole wheat is not a bread I’d love to keep on the fridge. So, try to keep it at room temperature and inside a zip-top bag.
Let me share my secret for this bread… The original recipe doesn’t have honey and gluten; these are my improvements. If there is something that I have learned is that yeast loves sugar and whole meal takes more time to develop gluten, therefore these ingredients enhance the quality of the bread. If you are not gluten intolerant and you don’t mind to having a pinch of sugar on it, go forward and enjoy this piece of bread!
500 g (18oz) strong whole meal flour
400 ml (14oz) lukewarm water
1 tbsp. vegetable oil (I used coconut oil)
2 tsp. salt
1 tsp. brown sugar or honey (optional ingredient)
2 tsp. dried yeast
1 tsp. of gluten protein (optional ingredient).
- Warm the water, then add the sugar and yeast and leave for 10 minutes to allow the yeast to activate.
- Mix the flour, salt and gluten in a bowl. Make a well in the center and pour in the yeast/water and the oil. Mix to form a sticky dough.
- Turn the dough out onto a lightly floured surface and knead for 10 minutes until smooth and elastic. Don’t skimp on the initial kneading. You need well-developed gluten to help the dough rise well before baking. Note: If you will be using a mixer for this recipe mix together all of the dough ingredients. Knead it until the dough is soft. Don’t worry if the dough is not elastic, it will reach its elasticity once the gluten is developed, after the first proof.
- Place the dough in a lightly-oiled bowl, cover and put in a warm place to allow the dough to double in size.
- Knock back the dough on a floured surface and knead for 3-5 minutes. Leave to rest for 5 minutes. If you have time, let dough have a second rise. Put it back in the greased bowl and cover as before. The more the dough develops the gluten the lighter is the bread will be.
- Press the dough out into a rectangle with the short side being the same size as the long side of your loaf tin. Roll the dough up starting from the short side. Tuck the ends under.
- Place the dough in a lightly-greased loaf tin, cover with lightly-oiled plastic wrap and allow to rise until it just fills the tin.
- Bake the bread at 190°C/375°F in a fan oven, 210°C/420°F for a normal oven, for 35 minutes. Transfer to a wire rack to cool, and serve with lots of butter and cup of coffee!!
You can find the original recipe at : http://www.thebreadkitchen.com