Recipes
No knead Wholewheat Bread
This recipe is a total cop-out. I have been unable to obtain rye flour for a while now (no reason given by suppliers), so have had to look at alternatives. As mentioned in my no knead light rye bread recipe, I have to be careful as to what goes into the ingredients. My thoughts were, maybe I should use wholewheat flour instead of rye flour? There were a few types of wholewheat flours available, so I thought I would modify my rye bread recipe.
This recipe has one change to my rye bread recipe - replace rye flour with wholewheat flour!
The finished bread is a lot more moist than the rye bread.
Ingredients
- 1½ cups tepid water
- 2 tsp sugar
- 5g (½ packet) dry yeast
- 200g white bread flour
- 300g wholewheat flour
- 3 Tbsp mixed seeds
- 1 tsp salt
Method
Microwave the water and sugar on full for 45s, to warm the water.
Weigh off half a packet of yeast. The unused half packet can be stored in the fridge.
Add the yeast to water (don't mix) and let it stand in a warmish spot for about an hour. This gives you a chance to see if the yeast is viable.
If the ambient temperature is high enough, the yeast will start forming small bubbles as it starts consuming the sugar. On a coolish winter's day, it forms a paste on the surface of the water with particles sinking to the sugar.
Sieve the white flour into the yeast/water mixture to remove any lumps.
Use the handle of a wooden spoon to mix the flour into the yeast/water mixture. After adding the white bread flour, add the seeds and salt. Then sieve the wholewheat flour into the mix until only the wheat husks are left, then add the husks to the mix. Mix well.
Let the dough proof in a warm spot for about four hours. After that, it is time to turn out the dough into a baking pan.
Spread the dough out in the pan, trying not to disturb the skin on the dough too much - you don't want to lose the CO2 already formed inside your dough.
Now let the dough proof again, in a warm spot, for another two hours, so that it can take the form of the baking pan.
Gently move any dough off the side of the baking pan and back on to the loaf. If you don't do this, you will get an overhang on your loaf.
Place the baking pan in an oven between 180°C and 200°C and bake for 45 minutes.
Enjoy!
(19 June 2024)
