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Wholemeal Honey & Yoghurt Bread

Makes one loaf using a 7.5"x 4"x 4" loaf pan

Ingredients

  • 270g bread flour
  • 30g wholemeal flour
  • 40g caster sugar
  • 2g (1/4 teaspoon) salt
  • 4g (1 teaspoon) instant yeast
  • 70g non fat plain natural yoghurt, room temperature
  • 30g honey
  • 120g fresh milk, room temperature
  • 20g unsalted butter

Some rolled oats

Method:

Place bread flour, wholemeal flour, caster sugar, salt, instant yeast, yoghurt, honey and milk (except the butter) into the mixing bowl of the MUM 5. Attach the kneading hook and set to speed 1 to mix the ingredients for about 1 minute. Turn to speed 3 and let the machine knead for about 5 minutes.
Add in the butter and continue to knead at speed 3 for another 18~20 minutes. To test whether the dough is ready, pull and stretch a small portion of the dough. It should be elastic, and can be stretched into a thin membrane without tearing/breaking apart easily.
Remove dough from mixing bowl. Dust hand with some flour and shape the dough into a smooth round. Place the dough back in the mixing bowl and cover the bowl with cling wrap or a damp cloth and let proof in room temperature (around 28 to 30 degrees C) for about 1 hour, or until double in bulk.
Remove dough from the bowl. Dust work surface with some flour and give the dough a few light kneading to press out the gas. Smooth into round, cover with cling wrap or damp cloth and leave it to rest for about 10mins.
Flatten the dough into a disc and roll out into a rectangular shape about 7" by 12". Roll up the dough along the shorter end like a swiss roll to form a log (with a length of about 7" or the length of the loaf pan you are using). Pinch and seal the seams tightly. Place dough seam side down in a well greased loaf pan. Cover with cling wrap or damp cloth and leave dough to proof for the second time for about 40mins to 1 hour, or until double in size. Brush the top with water and sprinkle rolled oats all over.
Bake in pre-heated oven at 190 degrees C for 30 minutes or until the surface turns golden brown. Remove from oven, unmold and transfer to rack to let cool. Once cool, store immediately in an airtight container and best consumed within 2 to 3 days.
 
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