Eat * Bake

Nana's Wholemeal Bread

When it comes to bread, my mom Clare, knows a thing or two. Since I can remember, she has always put delicious home cooked meals on the table, and her bread is like the heart the home. I'm currently in Kuantan and am lucky to be waking up to freshly baked breads every morning! Her recipe is certainly a must try, it's healthy, delicious and to be honest, there is nothing like a warm toasted slice slathered in butter and marmalade to get the day going!

Ingredients:

225g strong white flour
225g wheatmeal flour
2 teaspoons salt
15ml olive oil
2 teaspoons castor sugar
15g fresh yeast or 2 teaspoons dried yeast
300ml water

1. Mix the flours and salt in a bowl and pour in the olive oil. Mix together well.
2. To make dough with fresh yeast, mix the sugar into the flour. Blend the yeast in the water until it has dissolved, then add to the flour all at once. Mix to a scone-like dough which leaves the bowl clean, adding a little more white or brown flour if too sticky to handle.
3. To make dough with dried yeast, mix 1 teaspoon sugar into the flour. Dissolve the other teaspoon of sugar in warm water and sprinkle in the dried yeast. Leave in a warm place for 10 minutes, or until frothy. Add to the flour all at once. Mix to a scone-like dough as with fresh yeast.
4. Knead the dough for about 2 minutes until smooth and then place inside a bowl and leave covered with a damp towel for 1 to 2 minutes.
5. To make loaves, divide the dough into 2 pieces and shape each piece to fit a well greased loaf tin.
6. Brush the tops with water and sprinkle with cracked wheat or crushed wheat flakes if liked.
7. Place damp towels over the baking trays and leave to prove until dough has doubled in size.
8. Bake loaves in the center of a hot oven (230C) for approximately 30 minutes. Once done, turn out and cool on wire rack.