Wholegrain bread

A luxurious loaf full of glorious grains, fabulous flavour and a terrific texture.

SERVES 1
TIME TO MAKE 2+ hours
MEAL TYPE Side
SERVES 1
TIME TO MAKE 2+ hours
MEAL TYPE Side

Method

Note:  The serves indicated refer to the number of 1kg loaves that will be made from the quantities listed.  I.E. 10 serves = 10x 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 grains 
  3. Cover and leave overnight at room temperature

Dough

  1. Mix together; rye flour, wholemeal and white flour with water, 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. Allow to rise again until nearly doubled in size again

Baking

  1. Heat oven to 180C
  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
  •  
    Pre-ferment
  • 125 ml
    water
  • 2 g
    dry yeast
  • 125 g
    white wheat flour
  •  
    Soaker
  • 50 g
    kibbled rye
  • 50 g
    kibbled wheat
  • 100 ml
    boiling water
  •  
    Final Dough
  • 125 g
    whole rye flour
  • 125 g
    whole wheat flour
  • 125 g
    white wheat flour
  • 175 ml
    water
Per serve
  • Energy
    496kJ
  • Total Fat
    0.7g
  • Saturated Fat
    0.1g
  • Total Carbohydrate
    24.1g
  • Sugars
    0.1g
  • Dietary Fibre
    3.5g
  • Sodium
    1mg

Method

Note:  The serves indicated refer to the number of 1kg loaves that will be made from the quantities listed.  I.E. 10 serves = 10x 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 grains 
  3. Cover and leave overnight at room temperature

Dough

  1. Mix together; rye flour, wholemeal and white flour with water, 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. Allow to rise again until nearly doubled in size again

Baking

  1. Heat oven to 180C
  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