This time around I tweaked the recipe again, I'm up to 83% whole wheat and I'm getting some rather tasty healthy bread! 5:)5
After using the bread making machine to knead it, way less work! 34::34
I cover this with clear wrap and then sit it on a tea towel on the counter overnight, at least six hours. In the summer when it is a LOT hotter, I'd put it in the fridge for even longer.
OK the next morning, just under six hours this time, it has risen well.
I then knuckle it down and put it into a loaf pan, I only have a glass loaf pan like you would use for pound cake, but it works. I put the dough into a log and then put it in the pan, our oven has a bread rising setting, I set the oven at 35C and put the loaf pan in there for an hour or so, I also put a small open pot of water that I just boiled to add some humidity to the oven.
The result of being in the over rising after about one hour.
I then bake at 190C/275F for about 25 minutes.....
Boy is this bread good and it is really healthy too!
The trick is the long slow rise overnight.
Here is my recipe
Whole Wheat Bread
1 cup/234g Water
1 cup/ 285g Whole Wheat Flour
1/2 cup/58g White Bread Flour
1 1/4 tablespoon/7g Skim Milk Powder
1 teaspoon/7g Salt
1 1/2 tablespoons/21g Butter
1 1/4 tablespoons/26g Honey
1 tablespoon/6g Gluten
2 tablespoon/43g Molasses
1 1/2 teaspoons/6g yeast
