R25
Wholemeal bread and rolls
4 cups (600g) wholemeal plain flour
3 tablespoons milk powder
2 teaspoons salt
3 tablespoons sugar
1 teaspoon bread improver
2 teaspoons Tandaco yeast
2 tablespoons olive oil
1
2
⁄
3
cups (400ml) water
Extra bread flour, for kneading
Egg glaze (Recipe Page R7), optional
Seeds (poppy, sesame, linseeds), optional
1. Assemble Mixer using dough hook.
2. Place flour, milk powder, salt, sugar, bread
improver and yeast into mixing bowl.
3. Using speed 1-2, slowly add the oil then the water
to the dry ingredients. Mix for 1 minute until a
dough ball starts to form.
4. Turn the dough out onto a lightly floured
surface and knead by hand until the dough
is soft and pliable.
The dough should be well kneaded at this stage
to develop the gluten that provides the
elasticity to the dough and enables it to rise.
Note
5. Place the dough ball into a large bowl, loosely
cover with plastic wrap and leave to stand in a
warm area for 20 minutes or until doubled in size.
6. Remove the risen dough from the bowl and knead
again on a lightly floured surface.
7. For bread: shape dough into a roll shape to fit a
large lightly greased bread tin or divide into two
to fit two smaller bread tins.
For bread rolls: divide dough evenly into 16-24
pieces, knead into balls and place close together
on a lightly greased baking tray.
8. Cover loosely with lightly greased plastic wrap and
leave to stand in a warm area for 30-40 minutes
or until well risen. Remove plastic wrap.
9. Brush top of dough with Egg glaze and sprinkle
with seeds if required.
10. For bread: bake in a preheated oven at 200ºC for
40-50 minutes or until cooked and golden brown.
For bread rolls: bake in a preheated oven at
180ºC for 15-20 minutes or until cooked and
golden brown.
11. Remove from pan or trays and cool on wire rack.
16-24
Crunchy top teacake
1 cup chopped prunes
1
⁄
4
cup chopped figs
2 tablespoons golden syrup
1
⁄
4
cup brown sugar
1 teaspoon bicarbonate of soda
1 cup warmed orange juice
2 cups (300g) wholemeal plain flour, sifted
Crunchy Topping:
1
⁄
4
cup brown sugar
1
⁄
4
cup (110g) wholemeal plain flour
1
⁄
4
desiccated coconut
1
⁄
4
cup chopped nuts
50g butter, softened
1. Assemble Mixer using flat beater.
2. Place fruit, syrup, sugar and soda into mixing bowl.
Pour in orange juice.
3. Using speed 1, beat in wholemeal flour until well
combined. Do not over mix.
4. Pour mixture into a lightly greased and base lined
22cm loaf pan.
5. Combine topping ingredients and sprinkle evenly over
cake mixture.
6. Bake in a preheated 180ºC oven for 45-50 minutes or
until cooked when tested. Allow cake to remain in
pan for 5 minutes before turning out onto wire rack
to cool.
Wholemeal date scones
100g butter, chopped
2 tablespoons honey
1
1
⁄
2
cups (225g) wholemeal self raising flour
1
1
⁄
2
cups (225g) self raising flour
1
⁄
2
teaspoon mixed spice
1 teaspoon cinnamon
3
⁄
4
– 1 cup milk
1 cup chopped dates
Extra flour, for kneading
Extra milk, for glazing
1. Assemble Mixer using flat beater.
2. Using speed 5, beat butter and honey until light
and fluffy.
3. Sift flours and spices together.
4. Using speed 1, add sifted ingredients and
sufficient milk alternately until a soft dough forms.
Fold in fruit. Do not over mix.
5. Turn dough out onto a lightly floured board and
knead lightly.
6. Roll or press scone dough out to desired thickness,
cut into shapes with a scone cutter or knife. Place
scone shapes close together on a lightly greased
and flour dusted baking tray or lamington pan.
Cut a small cross on top of scone shapes and brush
with a little milk.
7. Bake in a preheated 220ºC oven for 10–15 minutes
or until cooked and golden brown.
8. Remove from tray or pan and cool slightly on a
wire rack. Serve warm.
Dates can be substituted with other dried fruits
such as sultanas, chopped raisins, apricots, figs, etc.
if desired.
12
R24
Wholesome wholemeal
continued
