Monday, June 15, 2009

Open-Top Wholemeal Bread


160 gm. Wholemeal Flour
350 gm. Bread flour
45 gm. sugar
10 gm. salt
10 gm. instant yeast
320 gm. water
40 gm. shortening


(1) Combine all the ingredients except salt and shortening into a mixing bowl. Beat till it forms a dough.
(2) Add in salt and shortening and continue beating till a smooth and elastic dough is formed.
(3) Place dough in a warm place, covered and leave to rise for about 45 mins.
(4) Roll dough into a ball and rest for 10 mins.
(5) Roll dough into a rectangle shape, then roll into a swiss roll shape and place into a loaf pan (10" length, width 5", height 4 1/2").
(6) Leave to rise for another 45 mins.
(7) Bake at 200C for about 35 mins. Remove bread immediately from pan and leave to cool on a wire rack before slicing.


Anonymous said...

I've been looking around for a recipe on wholemeal bread. I know that recipe coming from you is one of the best. Could you post it or email me at Thank you. Btw, what kind of baking tin do you use to give this typical bread shape? Do you mind if you post it to show us? Thanks a lot!!!

Anonymous said...

Hi aunty,
if i only want to make soft white bread, can use this recipe n what flour to replace wholemeal?? Thanks in advance for your help..


Anonymous said...

Hi Yochana,

You said mixing bowl, do you mean cake mixer? Are you using commercial cake mixer or Kitchen-Aid for all your bakes (bread & cakes) Can we use hands to knead bread dough? Thks


Anonymous said...

Hi Aunty,

Thanks so much for posting your recipe. Can I replace shortening with butter in this recipe?

Thanks again.

Aunty Yochana said...

Hi 3 princesses

Better to use shortening but you can use butter too if you want to.


Violet said...

Hallo Aunty!

Could you kindly advice if you conduct baking classes please? Appreciate your response much!