A simple 50/50 blend of plain and wholemeal flour. This classic bread is perfect for sandwiches, toasting and best served with a generous spread of salted butter.
Difficulty
Low
Time
160 min
Author
Kenwood

This recipe is prepared with:
Products
Titanium Chef Baker White KVC65.001WH
Servings
4
Makes
1 loaf
100 grams water, at room temperature
7 grams dried yeast
250 grams plain flour
70 grams unsalted butter
250 ml milk
20 grams caster sugar
250 grams wholemeal bread flour
1.5 tsp salt
1 Loaf tin 17x12x7cm (500g), KVC65.001WH, KMX760ABC, KVL65.001WH, Spiral Dough Tool
Cut the butter into cubes and leave at room temperature to soften.
Fit the Spiral dough tool to the machine.
Add Ingredients (water, yeast, flour, butter, milk, sugar, bread flour, salt) into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splash guard.
Mix on speed 1 for 2 minutes.
Mix on speed 2 for 8 minutes.
Check the dough is flexible and homogenous.
Cover with a tea towel.
Leave to prove for 1 hour or until doubled in size.
Carefully transfer the contents of the Mixer bowl to a lightly floured worksurface.
Gently pull the edges into the centre.
Roll the dough over and make into a loaf shape.
Place the dough into the loaf tin, making sure the seal is placed on the top.
Cover with a tea towel.
Leave to prove for 1 hour or until doubled in size.
Pre heat the oven to 220ºC.
Remove the tea towel and spray the dough with salted water.
Bake for 25 minutes at 220ºC or until the loaf sounds hollow when the bottom is tapped.
Serve.
You can also prepare this recipe* with:
Products
kMix Special Edition Black Chrome KMX760ABC
Delivery
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Delivery
Delivery within 1-3 business days
Money Back Guarantee
30-day return policy
Payments
Secure payments
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