Feeling so pleased with myself… I made wholemeal bread today and it turned out like the stuff you see in a bakery!
Okay, so we cheated a little and used Bob’s Red Mill 100% Whole Wheat Bread Mix but so what!? Look how great it turned out… Well, alright, so the bread is a little dense because I was in a hurry this morning and couldn’t wait for the full rising process but did I tell you how great it looked? Check it out…
The process is actually pretty easy. It’s the proving time that stretches it out. If you have a bread machine then it’s really, really easy. If you don’t, here’s how it goes:
- Empty breadmix into a bowl.
- Add the included sachet of dry yeast.
- Add 2 Tbsp canola oil.
- Add 11 fluid oz of warm water.
- Make a well in the center of your dry ingredients and add the liquids.
- Mix into a dough and knead for 8 minutes. A Kitchenaid mixer with a dough hook would really come in handy right about now.
- Place the dough into a greased bowl, cover, and allow to rise until double the size. Estimated time is 90 minutes.
- Punch down the dough, cover and let it rise again to double the size. Estimated time is about 30-40 minutes.
- Shape the dough into a bread loaf and place it into a greased loaf tin (20cm x 12cm x 8cm). Cover with a plastic wrap and allow to rise again in a warm place until doubled. Estimated time is about 45 minutes.
- Bake at 190 C for 30-40 minutes. When the bread is ready, it will sound hollow when you tap it.
- Remove from oven. Stand for 5 minutes. Turn out from pan. Cover and allow to cool before slicing.
As you can see, the waiting time can quite lengthy so I cheated and cut the rising times by half.