Monday, April 9, 2012

Wholemeal Bread With Milk

Oh noes!

I closed the tab without bookmarking the blog with the recipe so I thought I'd better quickly jot it down right here before I forget!

270g bread flour
30g wholemeal flour
3g yeast
5g salt
6g sugar
240ml cold milk

1. Mix all dry ingredients together and pour in the milk. Mix until dough is sticky.
2. Roll into a ball and leave in a lightly greased bowl. Cover with clingwrap or cloth for 80 minutes.
3. Cut ball into half. Roll each part into a long-ish rectangle and roll it like a swiss roll. Put it into lightly greased loaf pan.
4. Cover with clingwrap or cloth for 60 minutes.
5. Bake at 190' C for 25 minutes.

Well, the top of my bread burnt badly at the 15th minute so I had to remove them and slice off the burnt bits. I turned them over and put them back into the oven. Reduced temperature to 160'C and baked for 10 minutes.

1. Must reduce temperature!!
2. I used 200g wholemeal flour and 100g bread flour. Added a handful of flaxseed into the dough.
3. Dough wasn't enough for 2 loaf pans. Will stick to just one the next time.
4. It was nice and soft! Will definitely make it again!

p.s. It became hard the next day. I guess it's best to eat fresh from the oven.


  1. You are becoming quite the bread master! I love the look of this bread.

  2. ah Jaime, if only you knew! I'm still hunting for a bread recipe I really really like and can depend on! The hunt is still ongoing. =))