Small wholemeal loaf: Difference between revisions
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|description=This is an experimental loaf made with Waitrose Very Strong Canadian wholemeal flour | |description=This is an experimental loaf made with Waitrose Very Strong Canadian wholemeal flour | ||
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<!-- /seo --> | <!-- /seo -->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. | |||
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|TotalCalories = 986 | |TotalCalories = 986 | ||
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|PrepTime = 3 hours 20 minutes | |PrepTime = 3 hours 20 minutes | ||
|CookTime = 35 minutes | |CookTime = 35 minutes | ||
|Image = [[Image:Small wholemeal loaf recipe.jpg| | |Image = [[Image:Small wholemeal loaf recipe.jpg|thumb|middle|none|alt=Electus]] | ||
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======Best recipe review====== | |||
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''<span class="reviewTitle">Our daily bread</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> | |||
<span class="reviewDesc">Honestly, we make this every other day, and have done for 3 years!</span> | |||
<span class="reviewAuthor"> - [[User:Chef|Jerry]]</span></span> | |||
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<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><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]] | ||
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Latest revision as of 11:56, 31 December 2021
This is an experimental loaf made with Waitrose Very Strong Canadian wholemeal flour. The mixing and the rising has been done in a Panasonic SD-255 breadmaker, the final kneading, plus rising in a 250g loaf tin and baked in the oven.
I've found that with all 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 Glutathione (WIkipedia) which has an affect on the the elasticity of the dough.
| Small wholemeal loaf | |
|---|---|
 |
| Servings: | Servings: 10 - Makes 1 small wholemeal loaf |
| Calories per serving: | 98 |
| Ready in: | 3 hours 55 minutes |
| Prep. time: | 3 hours 20 minutes |
| Cook time: | 35 minutes |
| Difficulty: | 
|
| Recipe author: | JuliaBalbilla |
| First published: | 8th March 2013 |
|
Best recipe reviewOur daily bread 5/5 Honestly, we make this every other day, and have done for 3 years! - Jerry |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- ½ teaspoon Easy Bake yeast
- 270g Waitrose Very Strong Canadian wholemeal flour
- 1 teaspoon Claybrooke Mill Organic Dough Improver
- ½ teaspoon sugar
- 1 teaspoon salt
- 180ml water
Method
- Place all of the ingredients in the 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, knock back and 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 and produced totally by hand if you wish - I just didn't have the time.
Chef's notes
I don't know if it was the flour or the dough improver (or both) that made the loaf turn out well. It is delicious and is the best wholemeal loaf I have made.
Dough improver can be obtained from Lakeland.
See also
- We have a number of brown and wholemeal bread recipes for especially for a bread making machines:
- Basic brown loaf
- Small wholemeal loaf
- Wholemeal loaf (20%) wholemeal flour 80% white flour
- Wholemeal loaf (50%) wholemeal flour 50% white flour
- Wholemeal loaf (75%) wholemeal flour 25% white flour
- Wholemeal loaf (100%) wholemeal flour
- Seeded wholemeal bread
- Rye and spelt bread
- Ballymaloe brown bread
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