Recipe of Ultimate Wholemeal Bread Recipe

Hey everyone, it is me, Dave, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, wholemeal bread recipe. One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Wholemeal Bread Recipe is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes delicious. They are fine and they look fantastic. Wholemeal Bread Recipe is something which I have loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook wholemeal bread recipe using 7 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Wholemeal Bread Recipe:

1. Take 100 g Italian Bread Flour
2. Get 400 g Wholemeal Flour
3. Make ready 1 Pack Organic Dried Active Yeast
4. Get 1.5 Tbsp Salt
5. Get 480 ml Water (between 30°-40°C)
6. Get Wholemeal Flour for Dusting
7. Take Sunflower Oil for Coating

Instructions to make Wholemeal Bread Recipe:

1. Combine all ingredients (no need to activate yeast, put straight in with dry ingredients) to make a rough dough - dough will naturally come away from edges of bowl. Let sit for 1 hour, covering bowl with warm damp towel.
2. Working around the dough, fold each of the 4 edges to the centre working in a + and then x pattern. Cover bowl with warm damp towel. Let rest for 1-2 hours
3. Dust work surface work, lightly coat a bowl in oil, enough to catch a dusting of flour. Place dutch oven in the oven and preheat at 240°C, bottom element only.
4. Turn out the dough on to the dusted surface and fold edges to centre again, pushing out any large bubbles.
5. Shape dough in to loaf and let prove once more in the oiled and dusted bowl, seam side down for 30 mins - 1 hr (do not overproof). Cover with oiled clingfilm to avoid drying of dough/early crust formation, stopping bread from rising.
6. Using an oiled hand, turn out dough on to a dusted surface and put in to dutch oven, seam side down. Score top of loaf and cook for 30 mins with the lid on. Then a further 15 mins lid off. Amend time if necessary by checking bread in 5 min intervals. Knocking on bread should sound hollow. Should hear bread cracking.
7. Cool on rack and wait at least 20 mins before slicing.
8. Note: this bread came out absolutely beautifully following recipe as above. However, next time I want to try it with slightly less water.

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