Wholemeal Loaf
1 sachet dry yeast
2 tablespoons sugar
2 cups lukewarm water
30g butter, melted
2 cups plain flour
1
½
cups wholemeal flour
1 teaspoon salt
1. Combine the yeast, sugar, water and
butter in a small bowl and allow to stand
in a warm place until mixture begins to
froth. About 10 minutes.
2. Insert the dough hooks into the Mixer
Head (refer to page 6). Place sifted dry
ingredients into the mixing bowl.
3. Using ‘LO’ speed 1, gradually add yeast
mixture. Note, it will be necessary to
scrape the sides of the bowl with a rubber
spatula. Knead for 3-5 minutes.
4. Continue the kneading process until all
ingredients are combined and the dough
forms a ball. The dough will be soft and
sticky.
5. Place dough in a greased bowl, turning
once to grease top. Cover with plastic
wrap, and let rise in a warm place until
doubled in size (40-50 minutes).
6. Punch down, fold sides to centre and turn
the dough over. Knead on a lightly floured
surface. Cut dough in half. Shape into loaf
pans. Cover with plastic wrap and allow
to rise in a warm place until doubled in
size (about 30 minutes). Preheat oven to
200°C.
7. Bake for approximately 30 minutes. Baked
loaves sound hollow when tapped with the
knuckles.
Variations to this recipe:
This dough can be used to make bread
rolls, breadsticks, and as a basis for other
wholemeal bakery goods. See variations for
‘Basic White Loaf’ recipes.
Note:
Grain bread flour mix can be used as a
substitute for plain and wholemeal flours.
22
Recipes (continued)
