Wholemeal Bread with Rye and Wheat Germ
slightly adapted from Baking Illustrated
Makes 2 loaves
580ml warm water (40 - 43 degrees C)
2 sachets dry yeast (1 1/2 tablespoons)
1/4 cup honey
60g unsalted butter, melted
2 1/2 teaspoons salt
25g rye flour
40g wheat germ
480g wholemeal flour
390g "00" flour
olive oil spray for greasing
In the bowl of an electric mixer fitted with the dough hook, mix the water, yeast, honey, butter and salt. Add 1 cup of the wholemeal flour and 1 cup of the "00" flour and mix until combined.
Add the remaining wholemeal and "00" flour and continue to mix on low speed for about 10 minutes. The dough should be soft and silky. If it's a little dry add more water, if it's too sticky add a little more flour (but remember, the wetter, the better.)
Scrape the dough into a large, lightly oiled bowl and spray the top of the dough with olive oil spray to prevent it from sticking. Cover with cling wrap and leave it in a warm place to rise.
Preheat the oven to 190 degrees C. Grease two 23 x 13cm loaf pans with cooking oil spray.
Once the dough has doubled in bulk, tip it out onto a lightly floured work surface and divide it into two even portions. using your hands, press the dough out into a rectangle about 2cm thick and no longer than 23cms long. With one of the long sides facing you, roll the dough tightly into a cylinder. Turn the dough over and pinch along the seam to make sure it is firmly sealed. Place the dough into the prepared pans, seam-side down, pressing gently on the dough so than it fills the pan. Spray the top of the loaves with olive oil spray and cover them with cling wrap. place them in a warm spot to almost double in side, about 20 to 30 minutes.
Bake for about 35 - 45 minutes. To check to see if they are fully baked, take one loaf out of the pan and turn it over. Tap the base of the loaf with your knuckles, if it sounds hollow, it's done.
Turn the loaves out of the pans and leave to cool on a wire rack.