Wednesday 12 March 2014

Wholemeal Bread with Rye and Wheat Germ















This is why I can't be left home alone. Not because I bake bread (which I do), but because I will eat most of it before my family gets home.



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.


8 comments:

  1. You always make the most beautiful bread, Jen! I don't blame you for wanting this all to yourself...

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    1. Thanks so much Marie. Bread is one of my true loves.

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  2. I have a problem with homemade bread too. If I would let myself do want I want, I wouldn't stop eating it and be full of bread in no time! It's interesting the rye flour with the wheat germ, yum :)

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    1. Homemade bread is just so tempting. I tell myself "just one slice - for the photo", then three slices later...

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  3. Me too!! I can only imagine what your house smelled like when you pulled that gorgeous loaf from the oven! Crack for bakers..

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    1. Haha. Crack for bakers indeed. I have a dough dependency!

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  4. I love making bread even though I can't eat it! There is something so essential about it. I can imagine the temptation of having this cooling on the counter. A pat of butter and mug of tea and you have heaven itself :)
    Might have to do some bread baking myself this weekend. I can only hope that it turns out as beautifully as yours.

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    1. Thanks Amy. I'm not sure what I'd do if I couldn't eat bread. Sit in a corner and pout probably. It's so lovely that you still find pleasure in baking even though you don't partake in the goods.

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