Wholemeal Bread Recipe Mary Berry Food

SEEDED WHOLEMEAL LOAF

Steps:

• Combine both flours in a large bowl with the yeast and 1 tsp fine salt. Mix the treacle with 250ml warm water until well combined. Stir into the flour to make a slightly sticky dough. If you need to add more water, splash it in 1 tbsp at a time.
• Knead the dough on a lightly floured surface for 10 mins (or in a tabletop mixer for 5-7 mins). Your dough should be smooth and elastic when it's ready. Place the dough in a lightly oiled bowl, flip the dough over to coat it in oil, then cover with a sheet of oiled cling film. Leave in a warm place until doubled in size - this will take about 1 hr (see note, below). Lightly oil a 900g loaf tin.
• Once doubled in size, knead the dough again for 3-5 mins to knock out the air bubbles - add most of the seeds and work these into the dough as you knead. Shape the dough into an oval roughly the same length as your tin. Place in the tin and leave to prove, covered with oiled cling film, for 30-45 mins until it has nearly doubled in size again. Heat oven to 200C/180C fan/gas 6.
• Gently press a finger into the loaf to check if it has had enough proving time (see tip). When it's ready, glaze the top of the loaf with the egg yolk and sprinkle over the remaining seeds. Bake in the oven for 40-45 mins until golden brown - if you tip the loaf out of the tin and tap the bottom, it should sound hollow. Leave to cool on a wire rack for at least 30 mins before slicing.

WHOLEMEAL BREAD

Steps:

• You will need a 2 lb loaf tin, well buttered.
• Seive the flour, salt, sugar and yeast in a large bowl and pour in the hand-hot water with the melted butter.
• Mix with your hands to form a dough, then scrape it out of the bowl on to a work surface.
• Knead for 10-15 minutes, adding more water if necessary (the dough should be very soft -it is better to have too much water than too little).
• Transfer the dough into a greased bowl, cover it with a clean, damp tea towel and leave to rise in a warm place ideally for two hours.
• Next, roll the dough into a long sausage, about twice as long as the tin, flatten it with your knuckles into a long strip and fold it into three.
• Fit the dough in the buttered tin, with the fold beneath, pressing in on the edges so that you will have a nice rounded top.
• Sprinkle the surface with a generous dusting of flour, then cover the tin with a damp, clean tea towel and leave to rise in a warm place for further 30-40 minutes.
• Meanwhile, pre-heat the oven to gas mark 6/200C/400°F.
• After the second-rising, bake in the centre shelf of the oven for 40 minutes, until the loaf sounds hollow when removed from the tin and tapped on the bottom.
• Return the bread back into the oven, but this time without the tin, upside down for a further 5-10 minutes to crisp the base and the sides.
• Cool the bread on a wire rack.

WHOLEMEAL SOURDOUGH LOAF

Steps:

• To make a sourdough starter: whisk 50g of the strong white flour and 50g of the strong wholemeal flour with 100ml slightly warm water until smooth. Transfer to a large jar or plastic container. Leave the lid ajar for 1 hr or so in a warm place, then seal and set aside for 24 hours. For the next six days, you will need to 'feed' it. Each day, tip away half the original starter, add an extra 25g of each flour and 50ml slightly warm water, and stir well. After a few days you should start to see bubbles on the surface, and it will smell yeasty. On day seven, the starter should be bubbly and smell much sweeter. It is now ready to be used.
• To make the sourdough bread: tip both the flours, 325ml warm water, the salt and the starter into a bowl, or a mixer fitted with a dough hook. Stir with a wooden spoon, or on a slow setting in the mixer until combined - add extra flour if it's too sticky or a little warm water if it's dry. Tip onto a lightly floured surface and knead for 10 mins until soft and elastic - you should be able to stretch it without it tearing. If you're using a mixer, turn up the speed a little and mix for 5 mins.
• Place the dough in a floured bowl and cover with cling film. Leave in a warm place to rise for 3 hrs. You may not see much movement, as sourdough takes much longer to rise.
• Line a medium bowl with a clean tea towel and flour it really well or flour a proving basket. Tip the dough back onto your work surface and knead briefly to knock out any air bubbles. Shape the dough into a smooth ball and dust it with flour.
• Place the dough, seam-side up, in the bowl or proving basket, and leave at room temperature for 3 hrs, or in the fridge overnight, until risen by about a quarter.
• Place a large baking tray in the oven and heat to 230C/210C fan/gas 8. Fill a small roasting tin with water and place in the bottom of the oven to create steam. Remove the tray from the oven, sprinkle with flour, then tip the dough onto it.
• Slash the top a few times with a sharp knife to make a pattern, then bake for 35-40 mins until golden brown. It should sound hollow when tapped on the bottom. Leave to cool on a wire rack before slicing.

WHOLEMEAL BREAD RECIPE

Steps:

• Put 100 grams white bread flour, 400 grams wholemeal bread flour, 10 grams fine sea salt, 3 tsp sugar and 2 x 7 grams dried yeast packets into your large mixing bowl keeping the yeast and salt separate as the salt may kill the yeast.
• Tip the 50 grams melted butter into the flour mix followed by the 350 mls warm water and mix using a dough hook or cutlery knife until a dough forms. Knead by hand or using your dough hook until the dough is semi stretchy and soft. This takes about 8/ 9 mins on a medium speed in my free standing mixer.
• Cover in an oiled bowl and leave somewhere warm to rise until doubled in size.That can take an hour to hour and a half to do so.
• Tip out the dough and knock back before rolling, pulling the dough into a big sausage shape with the seam underneath. Place into your oiled loaf tin and cover with oiled clingfilm until it has risen 2 cm above the rim. Again put it somewhere nice and warm. Usually about 30/40 mins. Preheat your oven to 190 C/375 F/Gas Mark 5
• Uncover and slash the bread carefully with a very sharp knife 3 times.
• Bake for about 30 mins and deeply brown all over. Cool on a wire rack.
• Apply to Madb.tch Mahooley's Face.

WHOLE WHEAT BREAD

Steps:

• 1. Combine yeast, honey, and 1¼ cups (300 ml) warm water and set aside to proof, about 5 minutes.
• 2. When starting with whole kernel wheat: Place wheat, and if desired, salt into the Vitamix Dry Grains Container and secure lid. Select Variable 1. Turn machine on and slowly increase speed to Variable 10, then to High. Grind wheat for 1 minute. (Do not over process) Stop the machine and allow the flour to cool for a few minutes.
• 3. When starting with whole wheat flour: Place flour and, if desired, salt into the Vitamix Dry Grains or Standard Container and secure lid.
• 4. Select Variable 1.
• 5. Turn machine on and slowly increase speed to Variable 6. Blend until a hole forms in the center of the mixture, about 5 seconds. Turn machine off and remove the lid.
• 6. Pour oil, lemon juice, and yeast mixture into the hole in the flour. Secure the lid.
• 7. To mix the dough, turn the machine on High for 1 second. Stop the machine. Remove lid.
• 8. While the dough rests, lightly coat a loaf pan with vegetable cooking spray or shortening.
• 9. To knead dough, two steps are required: Step 1: Use a nylon spatula to scrape the sides of the container. Pull the dough away from the container sides and into the center of the mixture. Step 2: With the switch on High, quickly turn the machine on and off five times.
• 10. Repeat the above two-step process five times, or until the dough binds together in a soft elastic mixture.
• 11. To remove the dough from the container, turn the machine on and off five times (to lift the dough up and away from the blades). Invert the container over the prepared pan and let the dough fall into the pan. Use a wet nylon spatula to remove any remaining dough.
• 12. Use a wet (or oiled) nylon spatula to shape the loaf. Allow the dough to rise until the top of it reaches the top of the pan, about 15 to 20 minutes.
• 13. Bake at 350°F for 35 minutes. Makes one loaf.

BERRY BERRY BREAD

Steps:

• Combine flour, cinnamon, baking soda, and salt; set aside.
• In large bowl, combine oil, eggs, and sugar; mix well.
• Gradually add dry ingredients to creamed mixture, stirring until just moistened.
• Stir in berries and nuts.
• Spoon mixture into 2 greased and floured loaf pans.
• Bake 1 hour at 350 degrees or until done.
• Cool in pans 10 minutes; remove to wire rack; cool completely.
• **Testfor doneness-toothpick in center of bread comes out clean.

EASY BREAD ROLLS

Steps:

• Tip the flour, yeast, sugar, salt and oil into a bowl. Pour over 325ml warm water, then mix (with a spatula or your hand), until it comes together as a shaggy dough. Make sure all the flour has been incorporated. Cover and leave for 10 mins.
• Lightly oil your work surface and tip the dough onto it. Knead the dough for at least 10 mins until it becomes tighter and springy - if you have a stand mixer you can do this with a dough hook for 5 mins. Pull the dough into a ball and put in a clean, oiled bowl. Leave for 1 hr, or until doubled in size.
• Tip the dough onto a lightly floured surface and roll into a long sausage shape. Halve the dough, then divide each half into four pieces, so you have eight equal-sized portions. Roll each into a tight ball and put on a dusted baking tray, leaving some room between each ball for rising. Cover with a damp tea towel and leave in a warm place to prove for 40 mins-1 hr or until almost doubled in size.
• Heat the oven to 230C/210C fan/gas 8. When the dough is ready, dust each ball with a bit more flour. (If you like, you can glaze the rolls with milk or beaten egg, and top with seeds.) Bake for 25-30mins, until light brown and hollow sounding when tapped on the base. Leave to cool on a wire rack.