Homemade bread with wholemeal flour and cereals

 

I have only bought once or twice wholemeal bread from the bakery. I don't like what they sell. It's usually too stiff or is so muddy that cannot be eaten.

I've already told you that I cannot find a "proper" and "good" bread in the bakeries around my house and so I bake my own bread. So, since I participated in the homemade bread seminar at Food Issues and tasted the wholemeal bread there which I adored, I decided to try and make it at home.

The result .. amazing ! As in class. Both delicious and fluffy although it was made out of wholemeal flour and it was kept as fresh at least for two days. At the seminar I learned that the key element is the dough. We must create a very very soft dough, that just do not stick to the hands. In order to get the proper consistency, increase/decrease the amount of flour and water depending on how the dough seems to be. After combining all materials, begin the kneading but be careful not to overdo it and break the gluten. In order to check if the dough is ready, take a piece of the dough (walnut size),and gently stretch it with your hands in all directions. If you create a film without tearing is ready. If torn, continue kneading. The resting time after the kneading is necessary to relax the gluten.

Yet another secret about bread is that yeast and salt should not put together. As Chef said "yeast and salt are enemies." So, add the salt at the end, after you've combined all other ingredients. The cereals I have used for the recipe are the ones we eat with milk for breakfast. I put the ones that are whole grain and have dried fruit inside. The result .. delicious and eventually it's easy to make. Sure enough that seminar that I attended helped me a lot, because everything is ok when you read a recipe, but it's another thing to see the preparation with your own eyes and have the opportunity to "touch" and "feel" the dough .

Try this bread recipe with the wholemeal flour and I am sure you will enjoy it!

 
 

Ingredients : 

 
  • 500 gr. wholemeal flour
  • 1 cup. wholegrain cereals
  • 1 1/2 sachet of dry yeast
  • 1/2 tsp sugar
  • 1 tsp salt
  • 1/4 cup lukewarm milk
  • 1 Tbsp butter
  • 1 cup lukewarm water
  • 2 Tbsp sunflower seeds (de-hulled)
 

Preparation : 

 
  1. In a bowl combine cereal and milk.
  2. Stir and soften the grains for about 3-4 minutes.
  3. Add in the bowl the remaining ingredients except salt and sunflower seeds.
  4. Stir to homogenize.
  5. Add the salt and mix/knead until you have a very soft dough but that does not stick to your hands.
  6. Shape the dough into individual rolls or make a loaf.
  7. Sprinkle with sunflower seeds.
  8. Place them on baking tray lined with parchment paper, cover with a clean towel and allow to rest for about one hour.
  9. Preheat oven to 180C.
  10. Bake the bread for 30 minutes.
  11. Take them out from the oven and allow to cool before serving.
 
 

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