Soft Wholemeal Bread Loaf Recipe

Wholemeal Bread Loaf – There is not much difference between wholemeal and regular white bread. Method is the same, only difference is the ingredients. Wholemeal bread is more hard and dry compared to white bread in terms of the texture. Hence, I added partial bread flour to the recipe so that the bread can be softer and less dry. You can do a 100% wholemeal if you desire. Since it’s a lockdown period, and some of you might experience fighting for a loaf of bread, especially wholemeal bread is so popular and highly in demand. This is the time to make one yourself and no more fight for the bread. The wholemeal flour is always available at any baking ingredient shop or supermarket. I hope you’re inspired to give this a try. Enjoy!

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Ingredients:
I am using 9x5x3-inch loaf pan

200g (1 ¾ cup) wholemeal flour
125g (1 cup) bread flour
2 tsp instant dry yeast
1 tsp salt
1 tbsp sugar
270ml (1 cup + 2 tbsp) whole milk, blood temperature
30g (2 tbsp) unsalted butter

Instructions:
1. In a mixing bowl, add both flours, yeast, salt and sugar. Give it a quick mix. Start mixing on low speed.
2. Gradually add in the milk. Make sure the milk is luke warm, blood temperature or room temperature, whatever you called them. The dough will start to come together and pull away from the sides.
3. Stop the mix and spread the softened butter around the dough. You can also add into the bowl while it’s mixing, whichever convenient to you.
4. Increase speed to high speed and continue to mix for about 4-5 min.

Remark: In this video, I have shown a quick tutorial on how to knead the dough. Kneading and slamming the dough on the table will develop and strengthen the gluten strands which will result in softer bread. You will need to knead for at least 20 min, wholemeal is tougher to knead.

5. After 5 min of mixing, stop the mixer. Fold the dough into a ball like shaped. Grease a large bowl. Place the dough into the bowl. Grease around the dough to prevent sticking on the bowl later. Cover the bowl with cling film or a tea towel.
6. Prove the dough for about 45-60 min or until the dough size doubled. You’ll notice the size of my dough has doubled, and in fact, more than double the size.
7. Transfer the dough on the table. With a rolling pin, roll the dough for about an inch thick, to prevent trapped air bubbles. Roll up the dough like a swiss roll. Then use the rolling pin to press and roll the dough again. Place the dough into the loaf pan. Press down the dough in the pan, again that’s to prevent air bubbles. Cover the pan with a tea towel. Prove it for about 30-45 min. You’ll notice a dome under the tea towel, which is a good sign that the size has been doubled.
8. Bake in preheated oven at 180°C/355°F for 30 min.
9. Cool the bread completely before slicing.
10. The bread is ready to serve.

STORAGE TIPS:
Store in airtight container for 1-2 days in room temperature (where I am from, I have high humidity level atmosphere) You can store even up to 4 days in room temp if you room is cold and dry. Store in fridge on the 3rd day for up to 7 days. You can store the bread up to one month in the freezer.
The bread will be hardened in fridge or freezer. You can either steam the bread or lightly heat up on the pan, it will become softened again.


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