Wholemeal Bread

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I am just glad that the first recipe for a full-on bread is going live on the blog today. 😀 I have made a lot of yeast-based bakes, but those are usually buns or recipes that weren’t something like a breakfast bread. I have tried so many bread recipes but each of them were a fail for so many reasons. The highest reason is my impatience. You need to knead your bread sufficiently and not add too much of flour. The time when the dough becomes non-sticky and elastic, is the time to stop. That is the time when gluten is formed and the bread will rise and look fluffy.

There is a lot of science behind bread baking but I am no scientist and I don’t wish to take away the joy of cooking by mixing in science. 😀 But somehow, bread baking can be very stressful yet so relieving. The joy of making your own bread is immense. But shamelessly I say, I have baked bread just a couple of times. And both the times, my girls finished it in no time. 🙂 That is how amazing it tastes.

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I used my kitchen machine to do the kneading. The bread is made with wholemeal, so you can see those beautiful specks of wheatgerm in the bread. Almost all breads I have tried had turned out dense, but this one was a beauty. Can you see it? It just looks like off the supermarket shelf. I hope you can feel my excitement… 🙂

As soon as the bake was done, cooled and sliced, Rasha kept coming, picking up a slice and eating it by itself. I asked if she needed any peanut butter or jam on it, and she said, “No, ummi, this is good on its own!” I am ashamed to say that after making this and recording the recipe, I never baked a bread again. 🙁 Somehow my kids have fallen off the bread wagon. They seem to be on a hate relationship with it now. Maybe, I have made them eat too much bread of late, due to my hectic schedule.

The only takeaway I want to give it to not add more flour than stated and knead till the dough incorporates all the ingredients and feels non-sticky. But it may not be 100 percent, still don’t be tempted to add more flour. Then it will turn out like buns… hehe… Off to this simple recipe…

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5 from 1 vote

Wholemeal Bread

Course Bread

Cuisine American

Prep Time 15 minutes minutes

Cook Time 2 hours hours 15 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 4

Author Rafeeda

Ingredients

• 1 1/4 cup all purpose flour
• 1 cup wholemeal flour
• 1 tsp instant yeast
• 1/2 tsp salt
• 3 tsp sugar
• 1/2 cup milk lukewarm
• 1 large egg room temperature
• 2 tbsp olive oil

Instructions

• Whisk together the dry ingredients in the bowl of a stand mixer.
• Add the milk and egg and start mixing it with the kneading hook for around five minutes.
• Add in the oil and knead till the oil is completely blend into it. It will be a sticky dough.
• Pull them together to make a ball using a spatula and allow the dough to rest for an hour till it doubles.
• Grease a loaf pan. Punch down the dough and shape like a log. Keep into the pan and allow it to double.
• Preheat oven to 180 degrees. Bake for 30 minutes till when you tap, it sounds hollow.
• Brush melted butter on top as soon as it comes out of the oven. Flip onto the cooling rack and cover with a towel. allow it to cool completely. Slice and enjoy!

I really hope I can shed my inhibitions and get to baking bread again, without the milk and the egg, InShaAllah… 🙂