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High Fibre Wholemeal Bread

_For today’s loaf I decided to make a more wholemeal loaf than previously. More like a commercial “brown” bread – but healthier._

!/recipes/images/26.png (High Fibre Wholemeal Loaf Tester)!

h2. Ingredients.

h3. Stage 1.

* 2.5 cups of warm water
* 1.5 Tablespoons of active dry yeast
* 2 Tablespoons of dark brown sugar
* 1 cup of wholemeal flour
* 1 cup of unprocessed wheat bran

h3. Stage 2.

* 1 cup of wholemeal flour
* 1 Tablespoon of salt
* 3 to 4 cups of plain flour

h2. Method

h3. Stage 1 – the sponging.

Put the water in a large mixing bowl, sprinkle the yeast over the top and add the flour. Whisk together until combined.
Add the sugar and the bran and whisk further until smooth.
Cover with a tea-towel and let it sponge for 10 to 15 mins.

h3. Stage 2 – making the dough.

Sprinkle the salt over the sponge and add the wholemeal flour. Whisk together rapidly. Place the whisk aside and change to a wooden spoon. Gradually add the plain flour until the dough is only very slightly sticky feeling (not actually sticky, just hints at being so). You do not want to add too much flour or the dough will not rise properly.

Knead the dough until it is springy. Form into a ball.

In a large bowl, place a little oil and grease the sides of the bowl with it. Add the dough ball, turning once to coat it. Cover with cling-wrap and leave to rise for an hour or so (until doubled in bulk). _This dough rose exceptionally well and only needed the hour to more than double its bulk._

Turn the dough out onto a lightly floured surface, punch down and knead into the desired shape (roughly rectangular for a bread pan).

Place the shaped dough into a greased bread pan and let it proof for another hour or so. Half an hour before it’s done proofing, pre-heat your oven to 200C.

Place the proofed loaf in the oven and bake for 40 mins.

Turn out onto a wire cooling rack and test the bottom for a hollow sound when tapped (signifying it’s done).

!/recipes/images/27.png (High Fibre Wholemeal Tester-Loaf, showing bread texture)!

!/recipes/images/28.png (High Fibre Wholemeal Loaf Close-up)!

posted to Breads and Baking,Recipes @ 11:27 pm

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  • At 1:23 pm on 4 April, 2006, farmgirl commented:

    Hi, I just found your blog through the C&Z forum. I, too, am a bread baker and am looking forward to delving into more of your posts. These loaves look and sound delish. I am wondering what kind/size bread pan you’re using–it seems to have awfully high sides. I like the way the finished loaf looks–and less chance for explosive bloom (which is sometimes a problem in my kitchen).

    P.S. Love the tile border on your wall! : )

  • At 7:02 pm on 4 April, 2006, David commented:

    Hi Susan,

    I use a 680g (1.5 US lb) baking tin. It’s made of rolled steel, with a titanium coating on the inside, and little breather holes along the long sides at the base (which has been really handy in removing loaves when I forget to grease the tin).

    The tile border is indeed neat, and would be even better if it wasn’t upside down (ah the trials of building).

    I must say I admire your lifestyle. We have 6 acres here, and I’ve always wanted a lot more, and to grow my own grains for bread making, etc.

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