Wheatmeal is defined as falling between wholemeal and white flour, and this exactly describes this loaf which has a decent proportion of wholemeal flour added to the white flour to give a golden colour and a lightly savoury taste. Its a perfect texture for sandwiches when cooked in a loaf tin. Ive made this into a traditional round boule shape because it looks so pretty.
METHOD
- In a small bowl sprinkle yeast into warm water and stir sugar and leave 5 minutes until frothy.
- In a large bowl place both flours and salt and then add in yeast and water mixture and oil.
- Knead for 10 minutes ( a stand mixer is fine if you have one).
- Oil a bowl and place dough in bowl to prove in a warm place or use your ovens dough proving function for 45 minutes.
- Remove dough from bowl, knock back and shape as desired.
- Sprinkle with white flour and slash top if desired.
- Place on baking paper lined oven tray and prove again for a further 45 minutes.
- Preheat oven to 200 C fan forced or bottom and fan forced function with medium humidity.
- Bake near bottom of oven for 30 minutes (If possible in your oven stop steam in the last 10 minutes)
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Ingredients
10 gm instant active dried yeast
270 ml warm water
1/2 t sugar
180gm wholemeal flour
270gm white high grade flour
10 gm table salt
25 gm olive or other vegetable oil
