Quizzes & Puzzles0 min ago
Wholemeal Bread Recipes
12 Answers
anyone got any nice recipes for wholemeal bread? Could easily find some, but any tried, tested and enjoyed ones?
One that i could potentially venture off from would be good, IE a basic loaf then one i could add my own bits to
One that i could potentially venture off from would be good, IE a basic loaf then one i could add my own bits to
Answers
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Hi Spath, I have used this one loads of times and you can jus jus it up ie don't use honey use maple syrup or a tablespoon of caster sugar. Adding sugar does not make it sweet.
I also have used it as base for garlic bread you can add olives and sundried tomatoes. For a pizza base use half and half wholemeal flour and white bread flour, it also works just using white flour. Oh and the olive oil can be replaced with ordinary vegetable oil.
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I also have used it as base for garlic bread you can add olives and sundried tomatoes. For a pizza base use half and half wholemeal flour and white bread flour, it also works just using white flour. Oh and the olive oil can be replaced with ordinary vegetable oil.
https:/
I bake this every week.
It is a very basic recipe. I buy flour from Lidl (strong white / strong wholemeal).
750g wholemeal flour
250g white flour
2 teaspoons of dried yeast (superfine variety can be added as a dry ingredient)
2 teaspoons of salt
About 630g of warm water - varies between about 630g and 640g.
Mix dry ingredients. The white flour seems to make the bread rise much more easily. You can make it with 1kg wholemeal if you prefer.
Add the water - use weight rather than volume, as it is more accurate.
Knead for 10 mins or so.
Line the mixing bowl with a tablespoon or so of oil. Return the dough to the bowl, cover with a damp teatowel.
Put in the oven at 40°C for 90 minutes or until risen
Remove dough, divide into loaves, buns whatever, finalise the shape, place on baking sheets.
Add (toasted) seeds to the outside if you like
Leave at 40°C for 30-40 minutes (don't over-prove or it will sink)
Warm oven to 220°C
Bung the bread in for 7 minutes (120g buns) plus 2 or three, depending on how well you like it done, or for around 12 minutes (450g loaves)
It is a very basic recipe. I buy flour from Lidl (strong white / strong wholemeal).
750g wholemeal flour
250g white flour
2 teaspoons of dried yeast (superfine variety can be added as a dry ingredient)
2 teaspoons of salt
About 630g of warm water - varies between about 630g and 640g.
Mix dry ingredients. The white flour seems to make the bread rise much more easily. You can make it with 1kg wholemeal if you prefer.
Add the water - use weight rather than volume, as it is more accurate.
Knead for 10 mins or so.
Line the mixing bowl with a tablespoon or so of oil. Return the dough to the bowl, cover with a damp teatowel.
Put in the oven at 40°C for 90 minutes or until risen
Remove dough, divide into loaves, buns whatever, finalise the shape, place on baking sheets.
Add (toasted) seeds to the outside if you like
Leave at 40°C for 30-40 minutes (don't over-prove or it will sink)
Warm oven to 220°C
Bung the bread in for 7 minutes (120g buns) plus 2 or three, depending on how well you like it done, or for around 12 minutes (450g loaves)
found it quicker than I thought.
They gave me some slices and I thought it lovely. Good luck Spathy
Recipe as follows:
2lb loaf
200gm whole meal flour course ground (I used Allison’s Very Strong Wholemeal Bread Flour)
200gm whole meal flour medium ground ( I used Allison’s Strong White ground flour, but you can also use any other whole meal flour which just makes it a bit coarser)
50gm self raising flour (any sort)
100gm porridge oats (Flavins is meant to be the best but I use whatever porridge is in the house)
1 tablespoon bicarbonate of soda
1 teaspoon sea salt
1 tablespoon treacle
2 tablespoons golden syrup
450 mls buttermilk
25gm butter
METHOD
Place all the dry ingredients in a mixing bowl
Put milk, treacle, golden syrup and butter into a pot and heat very gently until the butter is melted. (This takes quite a while so I usually melt the butter first and then add the other wet ingredients. DO NOT BOIL THE MILK! Only heat it to hand heat because if you heat the milk too much it will affect the ability of the bicarbonate of soda to rise the bread.
Add the wet mixture to the dry quickly. ( You may think that the mixture looks very wet but that is how it should be).
Place into a greased 2lb loaf tin and bake at 180c for 55 minutes.
Turn on to a cooling rack and allow the loaf to cool before cutting.
The recipe calls for coarse and medium ground whole meal but I have never been able to pick these up as I do my shopping in Sainsbury’s who don’t supply that. So I have tried using wholemeal or strong white flour instead or sometimes a combination of both depending on what I have in the house. I think it is just a matter of taste which of those you prefer.
Thanks everything including tips that I can think of. Good luck. Let me know how you get on.
That was the friends own recipe (Ihaven't tried it yet)
They gave me some slices and I thought it lovely. Good luck Spathy
Recipe as follows:
2lb loaf
200gm whole meal flour course ground (I used Allison’s Very Strong Wholemeal Bread Flour)
200gm whole meal flour medium ground ( I used Allison’s Strong White ground flour, but you can also use any other whole meal flour which just makes it a bit coarser)
50gm self raising flour (any sort)
100gm porridge oats (Flavins is meant to be the best but I use whatever porridge is in the house)
1 tablespoon bicarbonate of soda
1 teaspoon sea salt
1 tablespoon treacle
2 tablespoons golden syrup
450 mls buttermilk
25gm butter
METHOD
Place all the dry ingredients in a mixing bowl
Put milk, treacle, golden syrup and butter into a pot and heat very gently until the butter is melted. (This takes quite a while so I usually melt the butter first and then add the other wet ingredients. DO NOT BOIL THE MILK! Only heat it to hand heat because if you heat the milk too much it will affect the ability of the bicarbonate of soda to rise the bread.
Add the wet mixture to the dry quickly. ( You may think that the mixture looks very wet but that is how it should be).
Place into a greased 2lb loaf tin and bake at 180c for 55 minutes.
Turn on to a cooling rack and allow the loaf to cool before cutting.
The recipe calls for coarse and medium ground whole meal but I have never been able to pick these up as I do my shopping in Sainsbury’s who don’t supply that. So I have tried using wholemeal or strong white flour instead or sometimes a combination of both depending on what I have in the house. I think it is just a matter of taste which of those you prefer.
Thanks everything including tips that I can think of. Good luck. Let me know how you get on.
That was the friends own recipe (Ihaven't tried it yet)
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