Another quick wholewheat wonder

I’ve just cranked another (!) wholewheat loaf through Breville Bev – this time using her extra large, classic white settings.  

Bryan and Ray, from TAS, were on the phone discussing a work project with me when the baking cycle ended. (That's how we got talking about home baking as well as virtualised computing environments and managed-services migration . . .)

Anyway, for this one you’ll need: 

·         * 1 ½ cups of tepid tap water

·         * 4 cups of wholewheat flour

·         * 2 tbspns of virgin olive oil

·         * 1 tspn of salt

·         * 2 tbspns of ‘white death’ – refined sugar for all you non-Aussies

·         * ¼ cup of milk powder

·         * 1 ½ tspns of dried yeast 

I set Bev on the Basic (white) cycle, with a medium crust. The process took three hours exactly. 

And guess what, this time?! This tasty little sucker rose perfectly! No collapsed dome! 

What’s more, the paddle came out still embedded in the loaf – which meant minimal tearing when I levered it out. 

The end result? A firm loaf, with a slightly moist texture and good consistency (not too crumby). 

The taste? I can only describe it as rich and malty (even for a wholewheat), which I put down to the combo of milk powder and oil. 

Recommend? You bet!

As always, I've taken some pix, so will load these asap . . .