Скачать или смотреть Whole Wheat Bread Overnight Recipe

This wholewheat bread is absolutely full of flavour from the overnight fermentation in the fridge. The ingredients and method for this is below so make sure to give it a go!

Ingredients:
280g bread flour
105g whole wheat flour
28g old-fashioned rolled oats
1 tablespoon sunflower seeds
1 tablespoon sesame seeds
1 teaspoon salt
1 teaspoon instant dried yeast
295ml whole milk (or any combination of milk/water)
43g unsalted butter
2 tablespoons honey
Egg wash to glaze
Extra oats and seeds for topping

Directions:
1. In a large bowl add the bread flour, whole wheat flour, oats, sesame & sunflower seeds, and salt. Mix well.
2. Heat the milk, water and honey in the microwave so that it's lukewarm. Add in the yeast and let it stand for 5-10mins.
3. Add the yeast water and the butter into the dry ingredients. Mix until your dough comes together and forms a ball. Leave it to stand for an hour.
4. After an hour, pour dough out onto a clean surface and knead with your hands for 8-10 minutes. Do not to press down too hard, as this could break the gluten strands.
5. Check for the gluten window. If it forms well, continue to next step. If the dough still tears easily, continue kneading for another 5-10mins and check again.
6. Grease a large bowl lightly with oil and place the dough into it. Cover with a kitchen towel & plastic wrap (or a shower cap). Place the dough in the fridge overnight. It should sit in the fridge for 12 to 36 hours.
7. Pour the dough out onto a clean work surface and stretch the dough out into a 9-inch wide rectangle. Roll the dough up into a log and pinch the seams underneath. Place in a greased 9x5 inch loaf tin, seam side down.
8. Cover the loaf with a kitchen towel and allow it to rise again for 70-90 minutes or until the loaf has risen an inch above the rim.
9. Preheat oven to 400°F (200°C).
10. Carefully brush the top of the loaf with egg wash, and sprinkle oats and seeds.
11. Bake the loaf for 35-40 minutes or until golden brown on top.
12. Let it cool in the tin for 10 minutes, then remove the loaf and place onto a wire rack to finish cooling for at least an hour.

NOTE: Allow it to cool completely. If you cut it before it is completely cooled, the crumb texture will change.

Enjoy!