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{{#seo:
|title=Small wholemeal loaf, Breadmaker recipe
|titlemode=replace
|keywords=#smallwholemealloaf #wholemealflour #breadmaker #dough #yeast #bake #wholemeal #flour #vitaminc #knockback #hand
|hashtagrev=032020
|description=This is an experimental loaf made with Waitrose Very Strong Canadian wholemeal flour
}}
This is an experimental loaf made with Waitrose Very Strong Canadian [[Wholemeal flour|wholemeal flour]]. The mixing and the rising has been done in a Panasonic SD-255 [[Breadmaker|breadmaker]], the final kneading, plus rising in a 250g loaf tin and [[Baked|baked]] in the [[Oven|oven]].

I've found that with all [[Brown flour|brown]] or [[wholemeal flour]] bread recipes, half a [[vitamin C]] tablet (ascorbic acid) crushed between two tablespoons (about 100 mg) and added to the flour, seems to prevent a heavy, poorly risen loaf. It has an effect on [http://en.wikipedia.org/wiki/Glutathione Glutathione (WIkipedia)] which has an affect on the the elasticity of the dough.
{{recipesummary
|TotalCalories = 986
|PortionCalories = 98
|DatePublished=8th March 2013
|Author = JuliaBalbilla
|Servings = Servings: 10 - Makes 1 small wholemeal loaf
|Difficulty = 1
|TotalTime = 3 hours 55 minutes
|PrepTime = 3 hours 20 minutes
|CookTime = 35 minutes
|Image = [[Image:Small wholemeal loaf recipe.jpg|middle|none|alt=Electus]]

}}
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======Best recipe review======

''Our daily bread''

5/5 

Honestly, we make this every other day, and have done for 3 years!

 - [[User:Chef|Jerry]]
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{{RecipeIngredients
| ½ teaspoon Easy [[Bake]] [[Yeast|yeast]]
| 270g Waitrose Very Strong Canadian [[Wholemeal flour|wholemeal flour]]
| 1 teaspoon Claybrooke Mill Organic [[Dough]] Improver
| ½ teaspoon [[Sugar|sugar]]
| 1 teaspoon [[Salt|salt]]
| 180ml water
}}
===Method===

{{RecipeMethod
| Place all of the ingredients in the [[Breadmaker|breadmaker]] in the order specified by your manufacturer.
| Set to 'wholewheat' setting - this process takes 3 hours and 15 minutes. For the [[Panasonic SD-ZB2502 automatic breadmaker]] this is menu option 18.
| Remove from the [[Breadmaker|breadmaker]], [[Knock back|knock back]] and [[Kneading bread|knead]] thoroughly.
| Place in a greased 250g loaf tin and leave in a [[warm place]] until it has doubled in size. - This may take an hour or several, depending on the heat, but but a slower, and therefore longer, rising will be of benefit.
| [[Bake]] at 200° C (400° F - gas 6) for about 35 minutes.
}}
===Variations===
This can be made with fresh [[Yeast|yeast]] and produced totally by [[Hand|hand]] if you wish - I just didn't have the time.
===Chef's notes===
I don't know if it was the [[Flour|flour]] or the [[Dough|dough]] improver (or both) that made the loaf turn out well. It is delicious and is the best [[Wholemeal|wholemeal]] loaf I have made.

Dough improver can be obtained from '''[[Lakeland.co.uk|Lakeland]]'''.
==See also==
{{Wholemeal bread recipes-See also}}
{{RecipeLine}}
[[Category:Recipes|Wholemeal loaf]]
[[Category:Bread and baking|Wholemeal loaf]]
[[Category:Breadmaker recipes|Wholemeal loaf]]
[[Category:Baked or roasted]]

<code 'hashtagrev:12032020'>[[Special:Search/smallwholemealloaf|#smallwholemealloaf]] [[Special:Search/wholemealflour|#wholemealflour]] [[Special:Search/breadmaker|#breadmaker]] [[Special:Search/dough|#dough]] [[Special:Search/yeast|#yeast]] [[Special:Search/bake|#bake]] [[Special:Search/wholemeal|#wholemeal]] [[Special:Search/flour|#flour]] [[Special:Search/vitaminc|#vitaminc]] [[Special:Search/knockback|#knockback]] [[Special:Search/hand|#hand]]
</code>

Small wholemeal loaf - Revision history

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