Recipes (continued)
Wholemeal Loaf
1 sachet dry yeast
2 tablespoons sugar
2 cups lukewarm water
30g butter, melted
2 cups plain flour
1½ cups wholemeal flour
1 teaspoon salt
1.Combine the yeast, sugar, water and butter in a small bowl and allow to stand in a warm place until mixture begins to froth. About 10 minutes.
2.Insert the dough hooks into the Mixer Head (refer to page 6). Place sifted dry ingredients into the mixing bowl.
3.Using ‘LO’ speed 1, gradually add yeast mixture. Note, it will be necessary to scrape the sides of the bowl with a rubber spatula. Knead for
4.Continue the kneading process until all ingredients are combined and the dough forms a ball. The dough will be soft and sticky.
5.Place dough in a greased bowl, turning once to grease top. Cover with plastic wrap, and let rise in a warm place until doubled in size
6.Punch down, fold sides to centre and turn the dough over. Knead on a lightly floured surface. Cut dough in half. Shape into loaf pans. Cover with plastic wrap and allow to rise in a warm place until doubled in size (about 30 minutes). Preheat oven to 200°C.
7.Bake for approximately 30 minutes. Baked loaves sound hollow when tapped with the knuckles.
Variations to this recipe:
This dough can be used to make bread rolls, breadsticks, and as a basis for other wholemeal bakery goods. See variations for ‘Basic White Loaf’ recipes.
Note: Grain bread flour mix can be used as a substitute for plain and wholemeal flours.
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