Friday, January 1, 2010

Softmeal Country Boule Bread







The Boule raised up very nicely before baking.



I know eating wholemeal bread is always healthier than the normal white bread. My family obviously prefers the white than the brown.... But once in a while have a change of healthy bread I think it's pretty alright, after all wholemeal bread has that nutty taste, though it may not be as soft and smooth as the whites.





This particular Boule bread uses the simplest ingredients you can find in your pantry I guess. I used the fine grain wholemeal flour in this recipe. Indeed you can smell the nutty smell while it's baked in the oven. My son didn't mind the heavier texture and he likes the bread with that crispy crust!
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Ingredients:
Fine Grain Wholemeal flour 75g
Bread Flour 120g
Cake Flour 30g
Instant Yeast 3g
Salt 5g
Warm Water 160ml
Method:
1. Mix all ingredients using machine with dough hook.
2. When everything comes to one, bring the dough onto your work top and give it a good knead for about 15 minutes, till the dough it no longer sticky.
3. Cover the dough in a bowl and let it rise for 90 minutes till it comes to double the volume.
4. After the first rise, bring dough out and press out the air. Using folding in method to make a ball/boule shape, and turn the dough over (where the ball is formed). Put the dough on a baking tray, dust with flour and let it prove for 15 minutes. After the 15 minutes, sprinkle some flour onto the dough and slit the surface to give the room for the last rise, which take about 45 minutes. Cover the dough while the dough is rising before going into the oven.
5. When it's done with the last proving, bake in a pre heat oven of 220'c , bake for 30 minutes.
6. Bring the Boule bread out, and cool on a wire rack.

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