ad astra per alia porci

wholemeal bread
August 9, 2008, 7:04 am
Filed under: diary, food | Tags: , , ,

This turned out very well. The bread is soft yet dense, and packed with flavour from the butter and wholemeal grains. I have two loafs that I am going to eat with tomatoes, Virginia ham and blackberry spread, washed down with orange juice or soya bean milk depending on my mood. The dough is significantly wetter than that of white bread: wholemeal flour needs more water.

Basic wholemeal bread


Strong white flour – 100g

Wholemeal flour – 400g

Salt – 1.5 teaspoons (modify to taste)

Yeast – 30g (use 22g of instant yeast if not using fresh yeast)

Butter – 50g

Water – 345ml


1) Mix everything except the water.

2) Slowly add water and mix, creating a dough.

3) Knead for 7 minutes, adding water as required to create a dough that is moist yet firm with no cracks

4) Leave to rise for 1 hour

5) Preheat oven to 220 degrees C

6) Mould dough and place in oiled loaf tin, cut a slash on top of dough

7) Bake for 30 minutes. Cool on wire rack.


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