Small wholemeal loaf
| 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: | 
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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
Ingredients
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.