Wholemeal Bread Recipe
Light and soft wholemeal bread with a touch of sweetness. It has all the makings for the perfect pantry staple without the use of eggs or butter! Use a combination of flours and nuts to provide texture and a pleasant nuttiness. Slather on your favourite spreads or sandwich fillings and make into French toast, puddings or a classic toastie.
Ingredients
Tangzhong (water roux)
- 25g strong flour
- 125g Water
Bread
- 118g milk
- 30g honey or maple syrup
- 150g strong flour
- 175g wholemeal flour
- 7g yeast
- 5g salt
- 20g ground almond
Instructions
Tangzhong (water roux)
- Combine the water and flour in a small saucepan.
- Cook the mixture over medium heat until it thickens into a slurry (thick paste), whisking constantly. This should take 2-3 minutes.
- Remove from the heat and transfer to a bowl to cool slightly.
Bread
- Whisk together the cooled tangzhong (water roux) with milk and honey until smooth and then set aside briefly.
- In the bowl of a stand mixer, combine dry ingredients (flours, yeast, salt and nut meal). Then add in the tangzhong mixture.
- Using the dough hook attachment, mix at low speed until a dough starts to form.
- Rest the mixture in the bowl for 10 minutes before progressing (this should help the flour absorb the liquids).
- Knead the mixture on medium speed for 5 minutes or until it creates a soft but firm dough that bounces back to the touch.
- Transfer the dough to a lightly oiled bowl. Cover with a clean tea towel and set aside in a warm place until doubled in size, between 1-2 hours.
- Gently knock the air bubbles out of the dough and transfer them to a work surface.
- Divide the dough into three equal portions (you can use scales to measure these out accurately). Form each piece into a ball, cover and leave to rest for a further 15 minutes.
- Flatten out one piece of dough into an oval shape. Starting from the short edge, roll the dough into a log. Then repeat with the other two pieces.
- Place dough, seam side down into a lightly greased loaf tin (20cm x 12cm), making sure to leave a little space between them. Set aside to rise in a warm place for a further 1-2 hours. Halfway through the rising process, preheat your oven to 170°C.
- Bake for 30 minutes, or until golden brown and the internal temperature is 82°C
- Remove from the oven and allow to cool completely before slicing.
Storage
- This bread is best eaten fresh. Store it in an airtight container for up to a week in your pantry and slice as required. Alternatively, you can also slice and then freeze the bread for future enjoyment.
Notes
*Instead of ground almond, you could also use finely chopped nuts also known as nut meal.
Tip: Use the leftover nut meal from when you make nut milk such as from this pecan milk
- This recipe also works well with non-dairy, alternative milks such as soy and almond!