Light Wholemeal Loaf

I always feel like Walter White when I make peanut butter and jelly sandwiches... but with the crusts left on and minus the meth, of course.




Light Wholemeal Loaf
Makes 1 loaf

1 sachet of dried yeast
1/4 cup extra virgin olive oil, plus extra for greasing
1 1/2 tablespoons honey
375ml lukewarm water
2 1/2 cups unbleached baker's flour
1 1/2 cups wholemeal flour (I use Atta flour)
3 tablespoons powdered milk
1 1/2 teaspoons fine sea salt


Put the yeast, oil, honey and water into a jug, stir with a fork and set aside for 5 - 7 minutes to become foamy.

Put both flours, powdered milk and salt into the bowl of an electric mixer fitted with the dough hook and mix briefly on low.  Add the wet ingredients and beat on low for about 8 minutes.  The dough should be smooth and soft.  Add a little more water if it's too dry, or a little more flour if it's too wet.

Scrape the dough into a lightly oiled bowl, cover the bowl with plastic wrap and set it aside to rise in a warm spot for about 2 hours.  The dough should double in size.

Grease a 23 cm x 13 cm loaf pan with oil and set aside.

Turn the dough out onto a lightly floured surface.  Press the dough out into a rough rectangle until it is about 2cm thick and measures about 12cm x 22 cm.  Using a short side, roll the dough up tightly.  Place it seam-side down into the prepared pan.  Cover the pan loosely with plastic wrap and proof at room temperature for about an hour.  The dough should puff up above the rim of the pan.

Preheat the oven to 175C.

Bake for 45 - 50 minutes, turning the pan around halfway through the baking time for even baking.  The loaf is done with it's golden on top and sounds hollow when you tap the bottom.

Remove the loaf from the tin and leave to cool for at least 2 hours on a wire rack before slicing.