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[Opening jingle]
Hi and welcome to The Bread Kitchen.
It's time to make bread again and this time I'm gonna make a very simple Wholemeal Loaf because I love wholemeal bread.
For my simple Wholemeal Loaf, I've got 500 g of strong wholemeal flour.
Strong means that it should have a protein content of somewhere around 12.5 to 13%.
325 ml of lukewarm water,
half a teaspoon of salt and a teaspoon of sugar.
A teaspoon of dried yeast and a teaspoon of vegetable oil.
Put some of the water in a small bowl, add in the yeast,
mix and then leave 10 minutes for the yeast to activate.
Put the flour in a bowl and add on the salt and sugar.
Just give it a little bit of a mix.
Make a well in the centre.
Add in the activated yeast and the rest of the water.
Fold the flour in from the sides.
Mix into a lumpy kind of dough.
At this stage when it's all sticky and still unmixed, you can add in the oil.
Then give it a really good mix to get a smooth dough.
After 2 or 3 minutes of mixing,
ALL the flour should be incorporated into the dough.
Pop the dough onto a lightly floured surface and we're gonna knead this for 10 minutes to stretch that gluten.
Hmm.. Hmm.. Hmm..
And I do mean 10 minutes.
We should end up with this lovely, smooth dough
that's nice and springy.
Pop the dough into a lightly-greased bowl.
Cover it and leave it in a warm place for it to double in size.
After about an hour or an hour and a half, it should've increased in size
and still be quite springy.
Turn the dough out onto a floured surface.
Knock it back
and then knead for another 5 minutes.
After kneading it should be a lovely
smooth lump again.
I'm gonna roll it out a little bit.
I'll pop the dough into this lightly-oiled loaf tin.
Cover it with some lightly-oiled plastic wrap.
Put it in a nice warm place to rise.
Once it's all puffed up nicely we can bake it in the oven: 190 degrees Celsius for fan oven
220 degrees Celsuis for a regular oven for around 25 to 30 minutes.
As usual, I've got a tray of water in the bottom of the oven.
Now THAT is a loaf. You'll know when it's cooked because if you turn it out,
tap it on the bottom,
it sounds slightly hollow.
I'll just leave my loaf to cool.
Ooh.. I can't wait to try a piece of this with some lovely butter on it.
There are two things I love about wholemeal bread.
One is the taste because I don't think you can beat it
but secondly is the aroma that fills the kitchen while it's baking.
I hope you enjoy making your Wholemeal Loaf and do join me next time in The Bread Kitchen.
[Closing jingle]