Wholemeal Bread

This fantastic wholemeal bread or granary recipe will provide you with a great alternative to a basic white loaf, made easy with our kenwood Cooking Chef.

Preparation time:  20 minutes plus rising
Cooking time: 30 minutes
Serves: 1 loaf

Attachments: Spiral Dough Hook

Method

1. Place the wholemeal and white flours, salt and yeast in the Kenwood Bowl. Using the Spiral Dough Hook on minimum speed, gradually mix in the lukewarm water to form a soft dough.
2. Knead for 1 minute on minimum and 4 minutes on speed 1, until smooth and elastic. Then, you can either take the bowl off the machine, cover with oiled clear film and leave to prove in a warm, draught-free place for about an hour or until the dough has doubled in size, or remove the Spiral Dough Hook, set the temperature to 25ºC and to stirring speed 3 and leave the dough to prove in the machine until it has doubled in size; about 1 hour. Temp: 25ºCSpeed 3Time : 1 hour
3. To gently knock back the dough, re-attach the Spiral Dough Hook, turn the temperature off and set the speed to stirring speed 1 for 1 minute. Transfer to a floured surface and shape into a ball. Knead from the sides to the centre, then turn over and place on a floured baking sheet.
4. Cover with oiled clear film and leave to rise for about 30 minutes, until doubled in size. Meanwhile preheat the oven to 230°C/450°F/Gas 8. Mix the water and salt together and brush over the bread. Sprinkle with flour.
5. Using a sharp knife make 3 or 4 slashes across the loaf, then again at right angles. Bake for 10 minutes, then reduce the oven to 200°C/400°F/Gas 6 for 20 minutes, or until the bread sounds hollow when tapped on the base. Cool on a wire rack.

Variation:
For Granary bread replace the wholemeal and white flours with Granary flour and proceed as above. Sprinkle with rye or wheat flakes instead of sprinkling with flour and slashing the top.