Traditionaly wheatmeal flour was usually flour with a lower extraction rate than Wholemeal i.e it used less of the wheat grain. There have always been strict laws regarding the sale of these two types of bread to safeguard the customer from "being cheated" It was always strictly monitored by the appropriate authorities. This would involve spot check/sampling of the product and could lead to fines for non compliance. The recipe given on this page is for bread made with a combination of Wholemeal Flour and White bread flour.
The addition of white flour will give the dough more stability due to the higher level of the gluten content and so will be able to hold its shape and therefore does not need to be baked in a tin, giving a totally different crust finish
This recipe will make 2 x 450g (1lb) or 1 x 900g (2lb).
Bulk Fermentation Time (BFT) = 30 minutes ,no knock back.
Dough Temperature (DT) = 26C (79F)
Oven Temperature 225C, 205Fan, 440F, gas 7-8.
Egg Wash. Crack 1 egg into a suitable container and add to it half an egg shell of cold water, mix well together.
380g (14oz) Wholemeal Bread flour.
190g (6oz) Strong White Bread Flour.
14g (1/2oz) Salt.
14g (1/2oz) Fat ( lard or Trex)
28g (1oz) Fresh Yeast. ( 21g (3/4oz) if using dried yeast)
365g (13oz) Water @35C
( may need to increase amount of water according to strength of flour)
Note: For accurate water temp, go to calculation . however, as a guide,1 cup of boiling water mixed with 2 cups of cold water will give a Temp of approx 38C, by the time you have weighed the water correctly the temp should have dropped to 35/36C.
If not already done so, TURN ON OVEN.
- Into an appropriate size bowl , Sieve together the white flour and the salt and then add the wholemeal flour.
- Add the fat and lightly rub in with the finger tips.
- Weigh/measure the water at the correct temperature and into this place the yeast.
- Making sure that the yeast is fully dispersed into the water, steadily add to the dry mix to start forming a dough.
- Continue to mix the dough as described in lesson 1
- When the dough is fully developed,cover the bowl with cling film or plastic and set aside in a warm, draught free area for 30 minutes.
- This dough does not require any knock back so after 30 minutes, carefully turn out onto the lightly wholemeal floured work surface (white flour will leave marks on the bread).
- If making 2 x 450g loaves divide the dough in half and check the weight of each . Form into 2 round balls, cover with a cloth and leave for 8 minutes to recover. If making just the one weigh at 900g
- Have prepared, a lightly greased or baking parchment lined, baking sheet.
- To shape /mould the dough into the required Baton shape follow the process below, click on thumb nails to enlarge.
Place the shaped dough pieces, seam side down, onto the prepared baking tray spaced enough to allow expansion without touching. You now need to egg wash the dough pieces, evenly, do not be too excessive with the egg or it will run down on to the tray leaving a "tide line" on the dough, on the other hand if you do not take care the final appearance will be patchy.
You now need to let the dough "Prove" for aprox 40 mins in a warm draught free place. One way is to place the tray into a large bin liner bag ,making sure that the bag does not touch the surface of the proving dough, as can be seen by the use of upturned mugs etc. anything that will keep the plastic away from the dough but at the same time keep any draughts away .
After aprox 40 mins carefully remove the tray from the bag. Take care not to knock the dough or let the plastic/cover touch the surface of the dough as this will spoil the end result. Carefully place into the pre-heated oven. Bake the 450g for aprox 25-30 mins and if making 900g 35-40 mins aprox. These times are a guide and length of time may vary . On removal from oven slide the loaves off the tray onto a cooling wire and leave to cool before handling, at least 20 mins.