Monday, April 4, 2016

Wholewheat/ Wholemeal Bread That Stay Soft For Days ?????????



This is another recipe that I have tried using Alex Goh's Flour Gelatinised Method. If you have tried his method, you would know how good it is...if you haven't, then try it now. This is the recipe I highly recommend!

This video shows the texture of the bread on day 5, without toasting or steaming the bread.







The bread that made with this method never turn hard, it will remain soft for at least 3-4 days. However, this wholewheat meal does not turn out super fluffy like the previous Japanese Sweet Loaf  and the Plain Sweet Loaf that I made using this method. But, it is very soft and fragrant and it stay soft as it is for days. No need to toast or warm it, thus it become my favourite food to pack in my boy's recess snack box that I prepared early in the morning and he simply loves it! 




Packed this for my boy to eat during his field trip ~ on school excursion.
Created on 31 March 2016



Just the bread filled with Nutella and dried cranberries.
Created on 1 April 2016


Sandwich with egg, ham and cheddar cheese.

Photo updated: 15 May 2017


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Ingredients:


Day 1:

(A)

80g Bread Flour

55g Boiling Water

~ Add hot boiling water into flour, mix until well combined to form a rough dough. Cover with cling wrap, let it cool and keep in the fridge overnight or at least 12 hours. ~

Day 2:

(B)

180g Bread Flour

140g Wholewheat/ wholemeal Flour 

(I use Blue Jacket unbleached bread flour and wholewheat flour in this recipe.)

1 tsp Molasses 

20g Sugar

8g Salt

5g Instant Yeast 


(C)

190g Cold Water

(D)

25g Unsalted Butter


(E) - Optional

1 tsp Unsalted Butter

1 tbsp Water


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Method:

1. Mix (B) in a mixing bowl. Add in (C) and knead to form a dough. Add in (A) and knead until well combined.

2. Knead in (D) to form an elastic dough. If the dough is too dry that you can't pass the window pane test, add in (E) gradually. The dough should looks glossy and elastic at this stage.

3. Place the dough in a lightly greased bowl, cover with cling wrap, let it proof for 40 minutes.




4. Punch down, cover and let it rest for 10 minutes. 

5. Roll out the dough, fold in 2 sides, then roll up to seal. Transfer to a greased baking tin. 




6. Cover with cling wrap and let it proof 45 minutes. 






7. Bake in a preheated oven 200'C for 35 minutes, 2nd lowest rack, covered.

8. When it is done, remove from the oven. Un-mould immediately and transfer the bread to a cooling rack to cool completely, slice and keep in an airtight container.

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Some feedback from those who have tried this recipe:


By Maureen Koh


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