Revenge of the Wholemeal
A long time ago, in a galaxy 🌌 not so far away, a little girl from Sentul would rather starve than eat wholemeal bread. It was a period of tyranny and oppression in the galaxy by the awesome White Bread. Wholemeal’s grainy texture and sourish taste made many young ones loathe it. Definitely an invention by the dark side, she thought.
Fast forward, 30 years later, after making homemade wholemeal bread in the bread maker, she fell head over heels in love with it.
Do or do not, there is no try.
- Water – 260 ml (room temperature)
- Coconut oil – 2 tablespoons
- Salt – 2 teaspoons
- Brown sugar – 2 tablespoons
- Wholemeal flour – 110 g
- Organic high protein bread flour – 280 g
- Organic almond milk powder – 2 tablespoons. You can use any milk powder available.
- Instant yeast – 1.5 teaspoons
- Chocolate chips – 2/3 cup
- Dried cranberries – 1/3 cup
- Place all the ingredients except the chocolate chips and dried cranberries in the bread machine pan according to the order recommended by the manufacturer. If using a Tesco bread maker, place the ingredients 1 – 8 according to the order given above. Make a small indentation/ hole in the flour before placing the yeast in. This is to ensure the yeast doesn’t mix with the salt.
- Select the ‘Whole wheat’ programme, 1.5lb loaf size and ‘medium’ crust.
- Press ‘start’.
- After sometime, the machine will beep. You can add additional ingredients such as herbs, cheese, garlic, etc. In this case, open the lid and place the chocolate chips and dried cranberries into the bread machine.
- Once the loaf is done, remove the pan from the machine using oven mitts. Use a non stick spatula to gently loosen the sides of the bread from the pan.
- Turn bread pan upside down onto a clean cutting board or rack and gently shake until the bread falls out.
- Cool the bread for at least 20 minutes before slicing with a serrated knife.
Enjoy a slice of this bread just like that or toasted with slabs of cold hard butter on it.
May the force be with you.