Homemade: Wholemeal Bread

Standard

For the past few months I have been making my own bread. Just a simple wholemeal loaf in a rectangular tin to use for toast and sandwiches. This recipe seems to be really reliable. I make it every second or third day and I haven’t had any failures yet. I’ve opted to measure a few of the ingredients in ‘teaspoons’ rather than grams as I find the TMX scales isn’t quite sensitive enough for ingredients like yeast and salt.

IMG_3695

Ingredients

  • 350g lukewarm water – use in 2 lots: 100g and 250g
  • 3tsp dry yeast
  • 20g honey
  • 250g white baker’s flour
  • 250g wholemeal flour
  • 2tsp pink salt

Method

I use a 450g rectangular loaf tin which I bought from All About Bread. It measures approx. 12cm wide and 27cm long.

  1. Place 100g water, yeast and honey in TMX
  2. Blitz 5 sec, Sp 7 with MC on
  3. Leave for 5min with TMX lid and MC on to allow yeast to activate
  4. Open TMX and see mixture has risen and bubbled
  5. Add both flours then salt (it is important to avoid the salt touching the yeast so put flour in first)
  6. Mix 5 sec, Sp 7
  7. Pour in 250g water and Knead with lid in closed position for 2 min
  8. Place dough in large bowl and leave in a warm place covered with a tea towel. Allow to prove for 60-90 minutes
  9. After proving pre heat oven to 220C
  10. Punch air out of the dough and knead by hand on a floured bench for 5 min. Alternately pop the dough back in cleaned TMX and knead with lid in closed position for 2 min
  11. Place kneaded dough in loaf tin, cover with tea towel and allow to prove for a further 60-90 minutes
  12. Bake for 20-25 min
  13. Turn out onto a cooling rack and check bread is cooked by tapping on the bottom of the loaf. It should sound hollow. If not, pop back in the oven for 5 min and check again

Kneaded dough ready for 1st prove Dough in tin ready for 2nd prove Dough risen in tin and ready to bake IMG_3689

I keep any stale bread or uneaten heels in the freezer then blitz to make wholemeal breadcrumbs

Have a look at Thermomix Tips for how to clean the dough off the TMX bowl & blades easily

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