Wednesday 9 November 2016

Natural Yeast Wholmeal Bread 天然酵母全麦面包

A natural yeast wholemeal bread with honey-butter-glazed multi grains topping. To be honest, the crust of the bread is the gem of the entire bread. The nuts were soaked with butter and honey, then roasted to fragrant. Yum ~
The superfine wholegrain flour gave the bread the unique flavour of a wholemeal bread, and with a soft and little springy texture. It's a healthy bread without compromising the taste and texture :)

Bread weight:551g
Raw dough weight: 560g
Pan size: 25 x 10x 6 cm


All ingredients in room temperature

100g bread flour
150g superfine wholemeal flour
25g raw sugar
4g fine salt

8g coconut/vegetable oil
100g natural yeast (100% hydration)*

100g fresh milk
55g water

20g unsalted butter, softened

* Natural yeast can be replaced by 50g bread flour + 50g water + 1/2 tsp instant dry yeast.

some multi grains

Glazing ingredients

5g salted butter
5g honey


1. Feed the natural yeast and use it within 3 hours.

2. Mix all the dry ingredients in a mixing bowl.

3. Add in the wet ingredients: coconut oil, natural yeast, milk and water. Stir into a lump that pulls away from the mixing bowl wall. Cover with a lid and let the dough autolyse for about 60 minutes.

4. Turn out the dough onto a slightly greased work top, and knead the dough into a smooth dough.

5. Spread out the dough and knead in the the softened butter. Continue to knead till achieving the window pane stage.

6. Shape the dough into a ball and place in a lightly greased plastic bag. Squeeze out the air and tie a loose knot at the end.  Let the dough rest in room temperature for about 60 minutes.

7. Double seal the dough with an outer plastic bag, place in a bigger mixing bowl, cover with a lid.  Keep the dough in the refrigerator for overnight proofing.

8. In the next day, about one hour before working on the dough, invert the dough and thaw in room temperature for about 60 to 90 minutes.

90 minutes later.

9. Turn out the dough onto a floured work top. Deflate the dough, and fold in the four sides. Flip over, cover with a lid, and let the dough rest for 20 minutes.

10. Roll out the dough into about 1 cm thick, with the width corresponding to the length of the 25x10x6 cm loaf pan.

11. Flip over and roll up the dough. While rolling up, pinch to seal the both ends.

Pinch to seal the long edge of the dough.

12. Brush some water over the top of the dough, and pour some multi grains on the side next to the dough.

Roll the wet top over the multi grains, press to secure the grains.

13. Lower the dough into a lightly greased, non-stick loaf pan. Cover with a wet cloth, and let the dough proof for about 90 to 110 minutes, or till the dough double in size.

End of proofing.

14. Towards the end of the proofing, prepare the butter-honey glaze. Warm up the 2 ingredients in a rice cooker for about 5 minutes to melt the butter.

15. At end of the proofing, preheat the oven to 200 degree celsius, and drizzle the butter-honey over the dough.

16. When the dough is in the oven, lower the oven temperature to 180 degree celsius and bake for 30 minutes.

Lower the temperature to 170 degree celsius, and bake for another 5 to 10 minutes, or till the top becomes golden. You'll be able to smell the nice aroma of the bread and nuts at the end of the baking.

17. Remove the bread from the pan and cool down on a cooling rack.

18. Slice the bread with a bread knife after the loaf has completely cool down. Enjoy :)

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