I had mention on my reply to Becca on the How To Make: An Easy Loaf post I was trying out a wholemeal loaf using the same method and here it is. I made the second batch yesterday trying out the mixture with more liquid because the first time around wasn’t quite there. This isn’t a 100% wholemeal because all my past memories of making such loaves are of heavy solid loaves and this recipe here is a perfect compromise for me of having the nuttiness from the wholemeal flour but lightness from the white flour. I would be very interested in discovering a light 100% wholemeal loaf but until those experimentations happen I shall be churning this one out, in fact as I type I’m eating these very slices I’ve cut to photograph with my last year’s pear chutney and ham. It’s been a fad of mine lately, wholemeal bread, chutney and ham, somehow the nuttiness of wholemeal bread is a perfect partner for ham…well it’s taken over my obsession of corn on the cob!
I haven’t posted the whole method of making the bread as it’s in detail on the white loaf How To Make: An Easy Loaf post. With this loaf I made it using the folding method.
- 250 grm wholemeal bread flour
- 250 grm white bread flour
- 10 grm salt
- 1 x sachet (7 grm) of easy acting yeast
- 255 grm of warm water
- 20 grm of vegetable oil
Mix all of the above with your fingertips really well until the dough is sticky, leave it to rest. Have a look through the white loaf post and choose which method you’re going to use. Use the same oven temperature and baking time as well.
{ 2 comments… read them below or add one }
I think you put me onto the Dan Lepard method, and now my staple whole what loaf is this one from The Guardian (at the bottom of the article) with 89% whole wheat flour. It’s delicious!
hi Sarah – everyone that tried Dan’s folding method never goes back, I shall check it out.