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To speedy the process, while mixing everything I turn my oven on for about 10 min and then turn it off. Hubby said it tastes better than Gardenia wholemeal bread wor. why did front side of loaf look smooth and the back side rough/ragged. This has got to be one of THE BEST bread recipes I have ever come across.

Add the active dry yeast, brown sugar. That is why the bread is soft, elastic, and springy. Hahaha… pretty forgiving recipe. Note: If you have never made bread before, please read this article which covers all the aspects of basic bread making. Do I add more water n which stage should I add them?

It is ready when it doubles in size. I am usually quite successful with that method. What Makes Whole-Grain Bread So Hard to Bake? If you substitute any amount of white flour with whole wheat flour of any bread recipe without adjustment, the bread will likely turn out dry. The following sections explain how do we prepare our oriental version of the whole wheat loaf by using the starter called tangzhong. (Please refer to the article for detailed explanation). Always perfect! Hi Jenny, thanks for the recipe and video. I had never made bread before, so this recipe was my first try. Hubby is requesting more LOL. If you encounter any audio / visual problem of viewing this video, you can view it from YouTube by clicking this link, which will open in a new tab. You make the tangzhong with the regular flour. A keeper for sure! KP Kwan. I encountered a few doubts. Fabulous recipe! Do it gently as not to damage the gluten strands. Add the tangzhong, salt, and butter. Bran and germ soak up water, and hence make the dough dryer. The whole meal bread turned out soft and fluffy! My calculation:

It is best if you knead it until the dough is stretchy and elastic and will not tear when you stretch it paper-thin. Hi, I want to ask is that any non-gluten flour can REPLACE high gluten flour. I made this awesome bread this morning using my new Kitchenaid mixer. All too often, our loaves end up like dense heavy bricks. Thanks Jenny. Traditional Wholemeal Bread Makes 1 loaf This recipe makes one oven baked wholemeal bread loaf but if you times all the ingredients by three and you will have three loaves - one to eat immediately and two to freeze for another day. Hi Mamta, If so, roughly how long ? You can use any sugar to substitute the brown sugar. So meaning for 150g whole wheat high protein flour, I can use about 500g of water? OXO 1058020 Wooden Turner for Nonstick Cookware Beech, Hamilton Beach 70725A 12-Cup Stack & Snap Food Processor and Vegetable Chopper Black, ThermoPro TP03A Digital Instant Read Meat Thermometer Kitchen Cooking Food Candy Thermometer for Oil Deep Fry BBQ Grill Smoker Thermometer. Never had a problem with yeast. Beat on medium speed for 3 minutes. Have a wonderful night !

Forgot to mention, I mix in my kitchen aid with the dough hook on stir till flour is incorporated, then mix on speed 2 for five minutes. There are no reviews for this recipe yet, use a form below to write your review, Healthy Pancake Recipe – Oatmeal Carrot (pan)cake, Pumpkin and Cauliflower Healthy Chicken Soup Recipe, Nutritious and Delicious Black Sesame Walnut Paste, Easy and Yummy Homemade Pizza Dough Recipe, This error message is only visible to WordPress admins. Super Soft Condensed Milk Pai Bao 排包 / Roti Sisir - HIGHLY HIGHLY HIGHLY RECOMMENDED!!! Press the top of the dough lightly to form an even surface. As I noticed that it had softened a bit when I put it into food processor.. Sometimes it would take double the recommended time to get it. Once again thank you for this amazing recepe. I have been making my own bread for the last 10 months and this is a keeper!! It was a little bit stickier and less firm than tangzhong dough and not as smooth. After the autolyse, can I knead the dough by hand ? Transfer the milk mixture to the bowl of a stand mixer, and add the water, whole wheat flour, all purpose flour, and yeast. I am not familiar with the machine you use. If it is too wet and sticky to clear the bottom of the bowl, add a little more flour, a couple tablespoons at a time, until the dough clears the bottom of the bowl.

This method seems a bit of unconventional, but the same approach has been discussed and tested by seriouseats.com. Not sure which to use.

Pour ingredients into a mixing bowl in the sequence listed above. of yeast was a typo at first as I though perhaps a tablespoon, but it was only 2 tsp. thank you my last bread could have been used as adobe bricks. They are delicious with a sweet maple fragrance. Hi Kwan

They do not need to be hydrated again. Thank you so much for the recipe! I do wonder if I want to skip the egg what will happen – will I need to use more milk or use yogurt instead?? If I make the next bread, I will use less yeast, ferment for a longer time, add slightly more water, and use less whole wheat flour. Place the warm water in a large bowl and sprinkle the yeast on top. 3) Do not add maple syrup and oil in this hydration step because syrup and oil will affect the overall solubility of water and will make the flour absorb less liquid in this step. Oops. Fats and oils if added earlier, will bond to the hydrophobic amino acids along the protein chains and preventing them from bonding to each other, which will hinder gluten formation.

I used a fairly new Wilson nonstick pan that I gently clean. We liked it so much that now I double the recipe, but don’t double the yeast. About 30 to 45 minutes later, you’ll see that the dough has grown to almost double what it was before. Great! Don’t give up on this recipe, I’ve made it many times and it’s always a different variation on time but the results are great. 1. Cracked me up! I use 7g instant dry yeast instead.

Our preferred way to ‘knead’ the dough is to use the food processor, not the mixer + dough hook.

Hahahahaha. Thanks for your detailed explanation about the making of whole wheat bread.

I’d recommend slicing it first, that way you can just grab a slice or two from the freezer whenever you need it. 23 June 2020. Perfect used for sandwiches and makes beautiful toast. You can knead this bread dough by hand, or let your mixer do the work for you. My answer: my heating pad. Move the dough to a lightly oiled bowl, turning it to coat, and cover it tightly with plastic wrap. I know she says you don’t have to in her video but I find it works better.

You can easily multiply this recipe for the Bosch Universal with a “x 4” ratio, i.e., 8 cups whole wheat flour, 2 cups all purpose, 4 cups milk, 4 eggs….etc. I will try that with my first loaf as I see others seems to have had problems with the rising. Just more curious than anything. KP Kwan. I accidentally left it in the glass Pyrex bread pan for an hour after out of the oven, but was able to take it out OK. My new go-to bread recipe.

We use cookies to ensure that we give you the best experience on our website. Stir in the molasses, salt, and butter. If hard whole wheat flour is the same as stone ground whole wheat flour, it will not give the same result. To tackle this problem, you can add gluten flour to boost the strength of the wholemeal flour but I don't think it … Please support me and like me at Facebook... Hi! Your server might also be unable to connect to Instagram at this time. So why not let the machine to do all the hard work? Allow them to rest at room temperature for about 10 mins. Hi Jenny..I have been making your whole wheat bread for about 2 months as my husband was diagnosed with congestive heart failure and cannot have a lot of sodium We love the bread ..I decided to double the recipe but forgot to use the same amount of yeast. Autolyse refers to the resting process after combining the flour with water. Came across this recipe but in your instructions it does not mention when to add the Tangzhong into the dough. Total of water: 125g form tangzhong + 250g from the dough = 375g THEN I found your video recipe and voila! Bake 30min.

Fantastic! Shape into a ball and divide into 4 equal portions. I am thinking that would make the baked loaf higher. Place each rolled dough into a non-stick baking pan, with space in between thus giving them space to expand and rise. Everyone’s oven is different, so adjust this according to your experience with your oven or just keep checking from 20 minutes. I used 2 cups of Bob’s Red Mill 100% Stone Ground Whole Wheat and 1 cup of King Arthur Unbleached Bread Flour and it turned out great. Just like bakery bread! It will never knead,” but in the video you see Jenny knead it (in the most dainty fashion I’ve ever seen, LOL!) I really love your recipe, I’ll be baking this bread for my family for a long time!!!. Try to reduce the duration.

Stir in an additional 1 1/4 to 1 3/4 cups flour, until dough pulls away cleanly from the sides of the bowl. Do share with us your experience and we would love to see your breads. Thank you for a good recipe I will be trying more of your recipes! This recipe bakes up soft and is perfect for sandwiches.

PLEASE SEE MY METRIC CHART ABOUT THE FLOUR. This is the best bread recipe out there. 5 star rating. Even when it’s 100% whole wheat! Next time, I may try adding some dried fruits like raisins and nuts. A Singaporean mum living in Melbourne, I've been featured in a Singapore Mediacorp show, Touch-Screen Cuisine ep 7 on 18 May 2016. Can I check what’s the hydration of your recipe? The result is astonishingly fast and successful.

Instead of brown sugar, can I use caster sugar? Thank you, and I hope my answer is useful to you. "Hey sweetie! Thank you very much! If I don’t have quick rise yeast, do I need to proof the other yeast before I add it to the recipe 2. Place flours, yeast, sugar & salt in a large mixing bowl. Thanks for the chuckles. Thanks, Jenny, Hi Jenny: do you have a recipe for rye bread made this way? Or is either way going to produce the same flavourful light and fluffy bread? As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. Turn the dough over with the stretched side up. Punch down the dough and turn it out onto a lightly oiled surface. Fold the four corners towards the center, resemble making an envelope. Jenny you are so funny. It needs about ten minutes to achieve the desired elasticity. Nice easy recipe I found 250 ml water just right for me. I even got a bread machine to help me, but results were very underwhelming. I would just like to know if you know the carb content per slice?

It will take 45 minutes to one hour, depends on the strength of the yeast and the temperature.

Homemade bread doesn’t last quite as long as store bought, and that’s because it doesn’t have all those same preservatives to keep it shelf-stable. However, it is not a good practice, as the gluten can be overstretched and elasticity of the bread may reduce. Making homemade bread can often seem a little intimidating, but I promise you, this recipe is so easy.

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