Wholemeal Bread

 
 
I am always on the lookout for a great bread recipe and this weekend I found it over on ebakerie. I must alert you this is a long recipe and needs to be started the day before but by god it produces an excellent bread. 

Ingredients:


Day 1: ( 2 loaves )

Paté Fermentee

100 g White Bread Flour
75 g Wholemeal Flour
140 g Cold Water
2 g Instant Yeast

Day 2: 

Mash:
450 g Wholemeal Flour (I used all purpose)
450 g Hot Water

250 g White Bread Flour
24 g Salt
10 g Sugar
4 g Yeast


Methods

Day 1:

Mix all the ingredients in a bowl and cover for at least 14 hours at room temperature.This will be your Paté Fermentee. I stored mine in a Tupperware box, with the lid loosely on top, by god when I took the lid off this morning the smell was intoxicating from the yeast, heavenly beer smell!

Day 2:

For the mash above combine the hot water with the wholemeal flour and cover like the Paté fermentee for 2 hours.

1) Now combine your day 1 Paté fermentee along with your mash and the rest of the ingredients. The dough will be slightly sticky, remove from the bowl onto a floured surface and knead for 6-8 minutes. When you are finished kneading transfer back to the bowl and cover with clingfilm and place in a warm area for 3 hours, it will double in size when the yeast activates.

2) After two hours knock back the dough and re cover the dough with cling film for a further 30 mins.

3) Pre heat your oven to 400f, 200c/180c for fan ovens. You can now remove your dough from the bowl and shape in to your desired shape. Place on a lined baking tray and loosely cover with cling film for a further hour to allow proving.

4) After the hour is up place into the oven and cook for 25 mins until browned and crispy. I placed a plate of boiling water in the bottom of the oven to create steam which aids a better crust.

5) Remove from the oven and allow to cool before slicing up.

Thanks for reading 

Will






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