Healthy & Delicious Whole Meal Bread

I’ve decided to make some healthy breads today and I there’s no other healthy breads than whole meal bread. Basically there are two types of whole meal bread, either partially wheat or whole wheat. I’ve decided to go for partially wheat as hubby told me he doesn’t really like the coarse and crude taste of whole wheat bread. In lieu with this, I’ve included two flours into my recipe, which includes of bread flour (high protein flour) and wheat flour. Initially I would like to substitute the sugar to honey; however later on I’ve changed my mind when found my honey container already empty hahaha….

It’s pretty enjoying for making whole meal bread, especially when you think you’re making something healthy for your loves one. The whole process for making this bread took me about four hours; nonetheless I managed to write few articles during the bread fermentation period. The result is fantastic where the bread is extremely soft and yummy. I served the bread with some lovely raspberry jam.

Let’s find out what is needed for making this baby and how to prepare it now.

This recipe is for two loaves; thereby I cut down the ingredients half. (Loaf tin size 8.5cm x 4.5cm)

Ingredients

  • Bread flour 290g, wheat flour 290g, sugar 75g, milk powder 25g, 1 egg, instant yeast 10g, salt 10g, water 250 ml, butter 50g

Method

  • Preheat oven to 356°F/180°C
  • Combine all ingredients, except butter. Knead to rough dough and add in butter. Continue kneading until dough becomes smooth, elastic and not sticky to hand.
  • Place the dough inside a large bowl, cover it with a clean towel or cling film. Let it rise at warm place for about 40 minutes (double in size)
  • After the dough double in sizes, transfer it to your work surface. Use your knuckle to punch out the air and knead for about 5 minutes.
  • Divide the dough into two, roll it and let it rest for about 15 minutes.
  • After 15 minutes, take the dough and roll it to long flat sphere shape (by using rolling pin). Then roll the flattened dough from top to bottom, the interface face down (like rolling Swiss cake). Place it aside and rest for about 15 minutes.
  • After 15 minutes, flat the dough again to long sphere shape and roll it from top to bottom too. The interface should be flattening to as thin as possible.
  • Place the dough into the loaf tin, for second fermentation. The second fermentation should take about 40 minutes too, rise until almost full the loaf tin.
  • Send the loaf tin to the oven and bake for about 30 minutes.

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