Wholemeal in one

Tonight I cranked the following wholemeal loaf through Bev the Breville – and stuck to this recipe:

*  325 mls tepid tap water ( should have measured it at 25C, but didn’t as I was in a rush)

·   *  1 tbspn of virgin olive oil

·   * 1 ½ tspns of salt

·   * 1 tbspn of white death (sugar)

·   * 450 gms of wholemeal flour (@ 11 per cent protein rating)

·   * 1 tspn of bread improver

·   *  1 ½ tbspns of milk powder

·   * 1 ¾ tspns of dry yeast.

 I decided to leave out the gluten flour (1 tbspn), and set Bev on the wholegrain setting with a medium crust – which is a 3-hour, 30-minute cycle. 

Initially, I thought the rise was too high, as the loaf appeared to hit the observation window with an hour to go before completion.  However, as baking progressed, the loaf appeared to ‘shrink' slightly.

The end result? A magic, golden loaf with a good, crusty dome. A real winner for the kids’ lunches tomorrow!

FOOTNOTE: This loaf had a good, open consistency . . . light, with a slightly nutty flavour.