Bread & rolls
Wholemeal wheat tin loaf
Wholemeal flour absorbs water more slowly than white flour.
- Total time
- 340 min
- Servings / pieces
- 1
- Topic
- Bread & rolls
Wholemeal flour absorbs water more slowly than white flour. A short soaking pause prevents unnecessary extra flour being added to initially soft dough. A loaf tin supports the bread and produces evenly shaped slices. The timing includes the stated rises, which can take longer in a cool kitchen. Watch volume and dough tension as well as the clock. Weigh flour and liquid, keeping extra dusting flour separate from the measured dough ingredients.
Method
Step by step
- 01
Mix
Mix flour and water and soak for 30 minutes. Incorporate yeast, salt and oil.
- 02
Develop the dough
Knead for about eight to ten minutes by hand or at low mixer speed. The dough should become cohesive and elastic. Brief pauses help if the mixture still tears readily while you are working it.
- 03
Let rise
Cover and rise for 75–90 minutes until noticeably lighter.
- 04
Shape
Shape into a log and place in the greased tin. Prove for another 45–60 minutes until visibly above the rim.
- 05
Bake
Bake at a preheated 210°C conventional for 40–45 minutes. Loosely cover if the top darkens strongly. The base should be firm too.
- 06
Cool
Cool on a wire rack so steam can escape from the underside too. Slice only once the crumb is no longer hot; cutting too early can compress the interior and make it seem gummy.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
Ingredients and dough texture
Bran limits extensibility, so expect a finer crumb than ciabatta rather than enormous holes. Oil makes the slices a little more flexible; it does not replace adequate flour hydration.
Serving and storing
Use for sandwiches and toast. Store in a bread box only when fully cold. Frozen slices can go straight into the toaster. Place the seam underneath and distribute dough towards the ends of the tin. Large gaps below the log can produce uneven slices. A lightly greased tin helps release the loaf but does not replace baking until its base is sufficiently firm.
Kitchen questions
One more question?
Is sticky dough wrong?
No; wait for the soaking pause first.
Can I substitute wholemeal spelt?
A partial substitution is possible but changes strength and water absorption.
