Farmhouse Wholewheat Bread

Healthy wholemeal bread, that is great for breakfast and anytime of the day when you need something for your hungry tummy. This is the second recipe which I've tried from the book "Bread", by Dean Brettschneider. The first one is this delicious Cheese, Bacon & Onion Paves. 

The recipe makes 2 small loaves. I've made half a recipe and use a small loaf pan, size 7"x4". This bread uses the same amount of both bread flour and wholemeal flour. According to the book, if you want a denser loaf, reduce the white flour and increase the wholewheat flour proportionally. But I think this ratio is just perfect.

In the recipe, this bread is coated with wheatgerm after is is shaped before the final proofing. However, my wheatgerm as already expired (oops...), so I've used rolled oats instead, which works out fine.

A lovely bread, with moist, lightly dense, soft crumbs. Spread with salty butter and some jam, along with a cup of coffee makes a wonderful breakfast, a perfect start to another busy day!

Farmhouse Wholewheat Loaf
(adapted from "Bread", Dean Brettschneider)
Makes 2 loaves
250gm strong bread flour
250gm wholemeal or wholewheat flour
10gm salt
10gm sugar
8gm instant dry yeast
20gm olive oil
380ml water
additional flour for dusting
100gm wheatgerm or wheat bran, for coating the loaf

Place all ingredients in a large mixing bowl. Using a wooden spoon, combine to form a dough mass. Tip dough out onto a lightly floured surface and knead for 15-20 minutes, resting it for 1 minute every 2-3 minutes, until smooth and elastic. The dough will be sticky to the touch at first; it's okay to add a little extra flour during the kneading process, but don't be tempted to add excessive amounts.

Lightly oil a bowl large enough for dough to double in bulk. Put dough in bowl and cover with plastic wrap. Leave in a warm place for 1 hour. Gently knock back dough in the bowl by folding it back onto itself - this will deflate it slightly, but it will develop more strength. Cover dough again with plastic wrap and leave for 30 minutes.

Tip dough out onto a lightly floured work surface and divide into two equal pieces. Gently shape each piece into a roundish shape. Cover with plastic wrap and leave to rest for 15 minutes.

Flatten and mould each dough piece into a rectangular loaf shape. Wet each loaf entirely using a pastry brush, dipped in water, then roll in wheatgerm or wheat bran to give an even coating. Using a sharp knife or razor blade, make three diagonal cuts in the top of each loaf.

Grease two 500gm loaf tins. Place loaves in tins, cover with plastic wrap and prove for 1 hour.

Place loaves in a preheated 230C oven, apply steam and quickly close oven door. Bake for 25-30 minutes or until bottom of loaf sounds hollow when tapped with your finger. Remove loaves from oven and turn out onto a wire rack to cool.