Tuesday, March 20, 2012

Wholemeal Loaf Bread (中种)

This is my maiden attempt on baking a loaf bread! Been pondering for quite some time in making a loaf bread, as afraid it may turn out hard as rock or just deflated and out of shape :P What a relief when the loaf turns out better than I expected! :D Soft, fluffy texture with crusty crumbs :D

proofing the dough in a 9" x 5" loaf pan

rising high after 60mins! almost overfilled :P

my light lunch, tuna sandwich :D

my 26 mths old lil princess munching a slice of bread

Overnight Sponge Dough ( 隔夜中种)

  • 100gm bread flour
  • 60gm water
  • 1/4 tsp yeast
  1. Mix the yeast with 20gm of water until well mixed. Add in the remaining ingredients and knead to form a dough (I knead for 5mins). Let it proof for 30mins. Seal in ziplog bag and chill in fridge overnight or up to 48 hours.

Wholemeal Loaf Bread
  • 190gm bread flour
  • 80gm wholemeal flour
  • 20gm brown sugar
  • 5gm salt
  • 5gm instant yeast
  • 60gm overnight sponge dough
  • 170gm cold water
  • 1/2 tsp + 1/4 tsp honey
  • 20gm shortening
  1. Mix flour, sugar, salt & yeast in a mixing bowl. Cut sponge dough into small pieces and place into the mixing bowl.
  2. Add in water and honey and mix into a rough dough.
  3. Add in shortening and knead to form a smooth and elastic dough. (I hand knead for 10mins)
  4. Cover the bowl with a kitchen towel and let it proof for 45mins.
  5. Gently punch down the dough to release gas and knead lightly. Shape into round again and rest for another 10mins.
  6. Flatten the dough and roll out about 8cm x 20cm in size. Roll up like swiss roll and place into a greased loaf pan. Cover the pan, giving ample space on top and let it proof for 60mins until double in bulk.
  7. Bake in preheated oven at 200 deg for 30-35mins until golden brown. Remove from oven and unmould immediately and cool completely on wire rack.
Recipe adapted from 'Baking Code' by Alex Goh


lena said...

after this succeessful loaf, so do you find yourself addicted to bread making? haha!

Peng said...

Lena...yes yes lol!! more therapeutic than baking cakes :P hehehe next will try out water roux version!!

Anonymous said...

Hey... reading and looking at your soft bread and soft is
very thereupathic and recharging of my flat battery... especially having some unsupportive husband who doesn't help in housework and sometimes you just feel like no point cooking... sigh.

Peng said...

Anonymous......aiyoh perk up! me same situation as u lah, OMO in the household :D

Carine said...

Hi Peng! I love how soft your bread is! May I ask if there's any subsitute for shortening? Thanks!

Peng said...

Carine..u can replace it with butter or margarine.

Anonymous said...

Hi Peng,

I have baked this bread today and it has turned out soft and fluffy except that the yeast smell is abit on the strong side. Would like to check with you if this is normal or I have done something wrong.

Thank you.

Peng said...

Anonymous....the amount of yeast used in this recipe is considered the right qty and minimal. Maybe you not used with the yeast flavour?

Anonymous said...

Hi Peng
Thanks for the quick reply. Have a nice weekend :)

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