Page 37 - PowerPoint Presentation

Wholemeal bread

Ingredients Method

100ml warm water In the mixing bowl of an electric mixer,

stir together 100ml warm water, yeast, 4
20g dried active baking yeast tablespoons flour and caster sugar. Let
stand for about 5 minutes. It will bubble

4 tablespoons bread flour almost immediately.
Measure oats, wholemeal flour, 1 litre
1 tablespoon caster sugar warm water, salt, brown sugar and oil
into the mixing bowl. Mix on low speed
175g porridge oats with a dough hook for 1 to 2 minutes.
Increase speed slightly, and begin adding
bread flour a little at a time until dough
225g wholemeal flour
pulls away from sides of bowl. Humidity
determines how much flour you need
1L (1 3/4 pints) warm water before the bread pulls away from the
edge of the bowl. It is normal for the
1 1/2 tablespoons salt dough to be sticky.

Place dough in an oiled bowl, and turn
75g dark brown soft sugar to coat the surface. Cover with a damp
cloth. Let rise in a warm spot for 1 hour,
150ml corn oil or until doubled in size.
Divide dough into 6 pieces. Shape
1.3kg bread flour loaves, and place in greased 20x10cm
(8x4 in) tins. Let rise until dough is
2.5cm (1 in) above rim of tins, usually 1
hour.

Bake at 180 C / Gas mark 4 for 35
minutes, or until tops are browned. Let
cool in tins for 10 minutes, and then
turn out onto wire racks to cool
completely.