Attempted another bread recipe yesterday evening after coming home from dinner at Tien Sing Restaurant. It was convenient for me to attempt baking while parents were away from home. They went back to Kuching last weekend and only came back couple of hours ago. I definitely enjoyed my home alone time as I could do stuffs which I do not often do when they are at home.
Anyways, Jennifer and I are heading to Miri tomorrow for an overnight trip as I needed to get something done. I had invited her to join me for an overnight trip to Miri couple of weekends ago but we were both unable to make it in the end due to work commitments. I intended to get myself some Pullman tins for bread baking from Miri, provided that I am able to locate the shop with the help of GPS. The downside of using GPS is that it is extremely battery draining.
Wholemeal Loaf (adapted from Grace Kitchen Corner)
The original recipe came with loads of mixed dried fruits but I decided to go for plain as parents are not a huge fan of sweet bread. I had attempted Hokkaido Milk Loaf the day before and it was horribly hard to slice perfectly. The bread was extremely soft and fluffy in texture and it was unable to hold shape when my bread knife was slicing into it.
Without further ado, let’s get started with the ingredients and how to make this Wholemeal Loaf!
- 150g ice water *cold milk*
- 15g milk
- 1 egg
- 30g butter *23g unsalted butter*
- 30g sugar
- 3/4 tsp salt
- 250g bread flour
- 80g wholemeal flour *strong wholemeal bread flour*
- 5g yeast *1 tsp instant yeast*
- Measure all ingredients in advance with measuring cups and spoons.
- Remove bread pan from bread machine and install collapsible paddle.
- Pour in ingredients in the following sequence – milk, egg, butter, sugar, salt, bread flour, wholemeal bread flour and instant yeast.
- Wipe spillage outside the bread pan, if any.
- Return bread pan into the bread machine and close the lid.
- Choose setting (Basic – Normal) and press START.
- Wait for bread machine to finish all cycles before removing the bread pan from the bread machine.
- Leave bread loaf to cool on a cooling rack prior to slicing.
This was how my Wholemeal Loaf looked like after being sliced. It looked more “wholemeal” as compared to the Milky Wholemeal Loaf which I attempted couple of days ago. This bread looked browner in color due to the extra quantity of wholemeal bread flour being used.
The bread is soft and fluffy in texture but I could not be sure how long the softness could last as no preservative was being added in the process of making this Wholemeal Loaf. However, I do believe that the softness could last for at least two days as long as they are stored in an airtight container.