Small wholemeal loaf: Difference between revisions
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|title=Small wholemeal loaf, Breadmaker recipe Cooking Wiki | |||
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|keywords=Small wholemeal loaf recipe Breadmaker recipes from The cook's Wiki | |||
|description=This is an experimental loaf made with Waitrose Very Strong Canadian wholemeal flour | |||
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{{Template:CookTools}} | {{Template:CookTools}} | ||
{{recipesummary | {{recipesummary | ||
|DatePublished=8th March 2013 | |||
|Author=Chef | |||
|Servings = Makes 1 small wholemeal loaf | |||
|Difficulty = 1 | |Difficulty = 1 | ||
|TotalTime = 3 hours 55 minutes | |TotalTime = 3 hours 55 minutes | ||
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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. | 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. | ||
{{RecipeIngredients | {{RecipeIngredients | ||
| ½ teaspoon Easy [[Bake]] [[Yeast|yeast]] | | ½ teaspoon Easy [[Bake]] [[Yeast|yeast]] | ||
| Line 20: | Line 32: | ||
| 1 teaspoon [[Salt|salt]] | | 1 teaspoon [[Salt|salt]] | ||
| 180ml water | | 180ml water | ||
}} | }} | ||
===Method=== | ===Method=== | ||
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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. | 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]]'''. | Dough improver can be obtained from '''[[Lakeland.co.uk|Lakeland]]'''. | ||
==See also== | |||
{{Wholemeal bread recipes-See also}} | |||
{{RecipeLine}} | |||
[[Category:Recipes|Wholemeal loaf]] | [[Category:Recipes|Wholemeal loaf]] | ||
[[Category:Bread and baking|Wholemeal loaf]] | [[Category:Bread and baking|Wholemeal loaf]] | ||
[[Category:Breadmaker recipes|Wholemeal loaf]] | [[Category:Breadmaker recipes|Wholemeal loaf]] | ||
[[Category:Baked or roasted]] | [[Category:Baked or roasted]] | ||
Revision as of 17:54, 19 January 2014
| Small wholemeal loaf | |
|---|---|
 |
| Servings: | Makes 1 small wholemeal loaf |
| Ready in: | 3 hours 55 minutes |
| Prep. time: | 3 hours 20 minutes |
| Cook time: | 35 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 8th March 2013 |
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.
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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