Simple Whole Wheat Bread
Homemade Whole Wheat bread can be quite heavy but in this recipe I give some tips on how to make your whole wheat bread nice and light.
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Makes: 1 loaf
| Ingredients
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Instructions
- Mix the water with the yeast and leave for 10 minutes to allow the yeast to activate.
- Mix the flour and salt in a bowl. Make a well in the centre 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.
- 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 2-3 minutes. Leave to rest for 5 minutes.
- 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 fan oven, 210°C/420°F normal oven, for 35 minutes. Transfer to a wire rack to cool.
Notes
Extra water is added into the dough compared with white flour because the bran and germ in whole wheat flour will absorb moisture too. A little oil can also help achieve a light loaf.
If you have time you can give the dough a second rise after knocking it back. Put it back in the greased bowl and cover as before. This too will help achieve a light loaf.
Don't skimp on the initial kneading. You need well-developed gluten to help the dough rise well before baking.
If you have time you can give the dough a second rise after knocking it back. Put it back in the greased bowl and cover as before. This too will help achieve a light loaf.
Don't skimp on the initial kneading. You need well-developed gluten to help the dough rise well before baking.
