1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Loading...
Print Friendly, PDF & Email

This wholemeal bread is tasty and texture is great. You can eat this just plain. Kids will love this. Adding honey gives a sweet taste and   fragrance to it. Adding milk gives a different  taste  and a texture with calcium .
150 ml milk
150 ml water
500 g plain wholemeal flour
50 ml oil (your choice)
1 level tbs dried yeast
2 level tsp bread improves
20 g raw-honey or sugar or choice of honey
1 level tsp salt

Method

1. Place water and milk into TM bowl and cover with MC. Heat at 37°c / 2 minutes / speed 1. Cover with MC.

2. Add flour, oil, yeast, bread improves, honey and salt. Mix 5 seconds / speed 5.

3. Knead 5 minutes /  cover position / interval setting.

20130616_150119_2

4. Line down the baking paper, all the surfaces covering the inside bread tin.

20130627_130208
5. Roll and shape dough to fit into tin. Very loosely cover with the cling wrap and leave in a warm place to rise for 1 – 1 ½ hours.

20130626_144453

6. Bake for preheated oven 180°c (350°F) and bake for 30 – 35 minutes. Or till bread sounds hollow when you tap the top with your fingers.

7. Remove bread from tin. Cool on wire rack.

Tips and hints:
When is cold whether like winter; heat your oven 40c and then turn off the oven put your bread dough in it, to rise. I always do this in my kitchen.
Dairy free; replace milk with water.
Honey is replace with 1 tbs brown sugar.
Like to add some nuts or seeds into this recipe, do not add them more than 100g.
Before you add any nuts or seeds, please I want you to try my recipe just plain. Without any nuts or seeds.
You can keep this bread 3-4 days in your pantry. Any leftover slice and put in a plastic bag or zip lock bag and put in the freezer.

 

4 COMMENTS

LEAVE A REPLY