Wholemeal loaf (20%): Difference between revisions
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|description=The recipe for a 20% wholemeal flour loaf. | |||
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The recipe for a 20% [[wholemeal flour]] loaf. There are recipes for other ratios of [[wholemeal flour]] in our [[:Category:Breadmaker recipes|breadmaker section.]] | The recipe for a 20% [[wholemeal flour]] loaf. There are recipes for other ratios of [[wholemeal flour]] in our [[:Category:Breadmaker recipes|breadmaker section.]] | ||
This is the breadmaker recipe we make the most. Although there is only 20% [[wholemeal flour]], which does not seem much, the resulting loaf has that nutty wholemeal flavour without the indigestible quality of higher ratio | This is the breadmaker recipe we make the most. Although there is only 20% [[wholemeal flour]], which does not seem much, the resulting loaf has that nutty wholemeal flavour without the indigestible quality of higher ratio wholemeal bread. It also keeps reasonably well and makes great toast once it is passed its best as fresh bread. | ||
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. | ||
This recipe is suitable for a standard [[Breadmaker|breadmaker]], specifically the [[Panasonic SD253]] and similar models. | This recipe is suitable for a standard [[Breadmaker|breadmaker]], specifically the [[Panasonic SD253]] and similar models. | ||
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The timer may be used for this recipe. | The timer may be used for this recipe. | ||
====Large loaf==== | ====Large loaf==== | ||
{{RecipeIngredients | {{RecipeIngredients | ||
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}} | }} | ||
===Method=== | ===Method=== | ||
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==See also== | ==See also== | ||
{{Wholemeal bread recipes-See also}} | {{Wholemeal bread recipes-See also}} | ||
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[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Bread and baking]] | [[Category:Bread and baking]] | ||
[[Category:Breadmaker recipes]] | [[Category:Breadmaker recipes]] | ||
[[Category:Vegetarian recipes]][[Category:Baked or roasted]] | [[Category:Vegetarian recipes]][[Category:Baked or roasted]] | ||
Revision as of 18:32, 27 January 2014
| Wholemeal loaf (20%) | |
|---|---|
 |
| Servings: | Recipe quantities for medium, large and extra large loaves |
| Ready in: | 5 hours |
| Prep. time: | 4 hours |
| Cook time: | 1 hour |
| Difficulty: | 
|
The recipe for a 20% wholemeal flour loaf. There are recipes for other ratios of wholemeal flour in our breadmaker section.
This is the breadmaker recipe we make the most. Although there is only 20% wholemeal flour, which does not seem much, the resulting loaf has that nutty wholemeal flavour without the indigestible quality of higher ratio wholemeal bread. It also keeps reasonably well and makes great toast once it is passed its best as fresh bread.
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.
This recipe is suitable for a standard breadmaker, specifically the Panasonic SD253 and similar models.
It will almost certainly work for most breadmakers and is worth trying if you have lost your instruction book!
The timer may be used for this recipe.
Large loaf
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 teaspoon dried active yeast - Place in the yeast container if your breadmaker has one.
- 250 g (9 oz) strong strong wholemeal flour
- 250 g (9 oz) strong strong white flour
- Half a vitamin C tablet (ascorbic acid) crushed between two tablespoons (about 100 mg)
- 1.5 tablespoons sugar
- 25 g (1 oz) butter
- 1.5 tablespoons milk powder
- 1.5 teaspoons salt
- 345 ml water - or by weight instead of volume, 345 g water
Method
- Place the ingredients in your breadmaker in the order shown
- Select wholewheat Bake program (5 hours), for the Panasonic SD-ZB2502 automatic breadmaker this is menu option 04.
- Select the appropriate loaf size to match the recipe [Medium, Large or Extra large]
- Rise and bake (5 hour cycle)
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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