Recipes

Wholegrain Bread

A luxurious loaf full of glorious grains, fabulous flavour and a terrific texture.  Children will love to help make it too!

Wholegrain Bread

Method

Note:  The serves indicated refer to the number of 1kg loaves that will be made from the quantities listed ie 10 serves = 10 x 1kg loaf.  Each loaf can be sliced into approximately 16 slices.

Pre-ferment

  1. Dissolve yeast in water
  2. Mix together the flour, water and yeast
  3. Cover and leave at room temperature overnight

Soaker

  1. Mix together the kibbled wheat and kibbled rye
  2. Pour boiling water over the grains
  3. Cover and leave overnight at room temperature

Dough

  1. Mix together; rye flour, wholemeal and white flour, pre-ferment and soaker
  2. Knead to a soft dough
  3. Cover and allow to rise to double in size
  4. Knock the dough down
  5. Divide into 1kg portions
  6. Shape into loaves
  7. Place in greased loaf tins or on a greased baking tray
  8. Alow to rise again until nearly double in size again

Baking

  1. Heat the oven to 180°C
  2. Place a tray in bottom of oven with approximately 1 cup of water in it (this will let off steam which gives extra lift to the bread and will create a nicer crust)
  3. Bake loaves for approximately 40 minutes or until golden brown and when tapped on the bottom sound hollow
  4. Remove from tins and allow to cool on a wire rack

$2.31 per serve as at Oct 2015

Wholegrain Bread

To serve

To serve: 1

You need

  • PRE-FERMENT
  • 1.25lt water
  • 20g dry yeast
  • 1.25kg white wheat flour
  • SOAKER
  • 500g kibbled rye
  • 500g kibbled wheat
  • 1lt boiling water
  • FINAL DOUGH
  • 1.25kg whole rye flour
  • 1.25kg whole wheat flour
  • 1.25kg white wheat flour
  • 1.75lt water

Method

Note:  The serves indicated refer to the number of 1kg loaves that will be made from the quantities listed ie 10 serves = 10 x 1kg loaf.  Each loaf can be sliced into approximately 16 slices.

Pre-ferment

  1. Dissolve yeast in water
  2. Mix together the flour, water and yeast
  3. Cover and leave at room temperature overnight

Soaker

  1. Mix together the kibbled wheat and kibbled rye
  2. Pour boiling water over the grains
  3. Cover and leave overnight at room temperature

Dough

  1. Mix together; rye flour, wholemeal and white flour, pre-ferment and soaker
  2. Knead to a soft dough
  3. Cover and allow to rise to double in size
  4. Knock the dough down
  5. Divide into 1kg portions
  6. Shape into loaves
  7. Place in greased loaf tins or on a greased baking tray
  8. Alow to rise again until nearly double in size again

Baking

  1. Heat the oven to 180°C
  2. Place a tray in bottom of oven with approximately 1 cup of water in it (this will let off steam which gives extra lift to the bread and will create a nicer crust)
  3. Bake loaves for approximately 40 minutes or until golden brown and when tapped on the bottom sound hollow
  4. Remove from tins and allow to cool on a wire rack

$2.31 per serve as at Oct 2015

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The Fuelled4life team.