100% Wholemeal Boule
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In America and various other parts of the world, it's called 'Whole-grain'.
It's basically the whole wheat grain or berry milled into flour with no sifting as would they would do with white flour.
All of the germ and all of the bran remain.
In the United States, millers generally mill hard white spring and red winter wheat to achieve whole-grain or wholemeal flours. However, Indian and UK millers mill white wheat to achieve wholemeal flours.
Either way, wholemeal or whole-grain flour is robust and usually contains a higher % of protein.
Remember - 'wholemeal' or 'wholegrain' is NOT the same as 'brown flour'. Brown flour is predominantly white flour with the addition of a little wholemeal and some colouring agent, such as caramel.
Today, I'm using Marriages Stoneground Wholemeal flour made from 100% Canadian wheat, milled in the UK and containing 16% protein.
Usually, I bake using 80% wholemeal and 20% white flour as a 100% wholemeal loaf can be quite dense. However, today, I'm baking 100% wholemeal but adding a little Vitamin C powder to give the yeast a bit of a lift and added 'muscle'.
INGREDIENTS - 66% hydration
500 gms of wholemeal flour (high protein)
330 gms lukewarm filtered water
7 gms crushed sea salt
7 gms fast action yeast
10 gms olive oil
½ teaspoon Vitamin C powder
This recipe is also ideal for a Bread Machine - add the ingredients and choose a Wholemeal programme.
1. Mix the flour, yeast and water into a large bowl and mix thoroughly.
2. Cover and leave for 20 minutes
3. Add the salt and the oil and mix thoroughly.
4. Cover and leave for 15 minutes
5. Tip out onto a worktop and knead for 8 - 10 minutes until the dough is pliable.
6. Place in a large oiled bowl and leave in a warm place (above 20⁰C for an hour or until the dough has doubled in volume)
7. Prepare the baking tins. The mixture will make one large or two small loaves.
8. Tip the dough out onto a floured work surface and cut into pieces if required.
9. Gently mould the dough into a round boule and then shape to fit the tins.
10. Cover and return to a warm place for up to an hour or until the dough has risen to be just slightly above the top of the baking tin, if you are using loaf tins, or double in volume (whichever is most applicable)
11. Preheat the oven to 220⁰C (fan) and place a shelf in the lower section of the oven.
12. Bake for 30 minutes until the crust is a golden brown and the underneath sounds hollow when tapped.
13. Cool on a rack.
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