August 16, 2016 2 Comments
Daniel Coffey, one of our regular customers, shared his recipe for this light but healthy wholemeal loaf made from YQ Wheat Flour, it's a great alternative to a heavier full wholemeal loaf. |
Daniel sent over a few pictures of his 50/50 Wakelyns loaf and we were so taken with them we asked him to send over the full recipe. Here's what he said:
While the Wakelyns YQ wheat flour does lend itself to a full, delicious 100% wholemeal loaf, some folks can find that a little stronger in flavour and denser than they are used to. This is a recipe for a half wholemeal, half white loaf that can even be used as a soft sandwich loaf if you add a little oil. It will have a good crust, a lovely wholemeal taste but will be somewhat lighter than an all-wholemeal loaf.
Remember that all-wholemeal loaves have less gluten than a similar all-white loaf so be prepared for a slightly saggy shape and don't let it over-rise at the proofing stage. It is perfectly acceptable to make this in a large loaf tin if you prefer. You could even make it into rolls.
Preparation time: 120 | Cooking time: 50 - 55 mins | Total time: 175 mins | Oven Temperature: 200C
Makes One Large Loaf
Ingredients
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Bread Baking Tips
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Method
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March 12, 2019
Hi it’s an interesting recipe & would be lovely direct out of the oven. but the quantity of recommended fresh yeast is too much, so the loaf will go dry rapidly & upset delicate or older tums. for 500gm flour 7gm or less is recommended by expert french bakers. believe me, it will still rise readily & give a moister, healthier loaf (yeast isn’t really good for you). autolyzing the wholemeal is good, but with a fresh english stoneground flour, just 2 hrs is sufficient. as you know, when making a sourdough starter, the initial bubbles in the 1st 48 hrs are from rogue bacteria, which are then later overwhelmed by the good ones. after an 8hr soak overnight, in my experience some of the rogue bacteria have started to ferment leaving a sour, nasty flavour. just 2-3hrs 1st thing in the morning would be better (in the airing cupboard or on a rack above a wood-burning stove). the white flour should be warmed in the mixing bowl so the dough temp when adding the yeast etc & mixing is between 23.5-25 degC. this really affects the eventual rise & springiness of the final loaf. simple things but a whole lot of difference at the end. particularly the flavour. tiny amount of vit C (orange segment, apple juice, handful of berries etc.) also adds that clean freshness to the finished loaf.
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Janice
May 31, 2021
I’m a novice in bread making but thought your tip sound advice. Would love to get into sough dough baking have you any specific recipes and or tips to get the starter going please. Much appreciated Janice