Crusty Honey wholemeal Bread

I still have some wholemeal flour in my cupboard and so I decided to use it up. This time I used it to make the honey and wholemeal bread. Although the bread turned out well, it was not as  tasty as expected.


* 1 1/8 cups warm water (110 degrees F/45 degrees C)
* 3 tablespoons honey
* 1/3 teaspoon salt
* 3 cups whole wheat flour
* 2 tablespoons vegetable oil
* 1 1/2 teaspoons active dry yeast

Crunch Topping paste (Rice flour ingredients)
1/2 tsp of instant yeast
3 tablespoons milk/warm water
1 tablespoon vegetable oil
1 tablespoon sugar
4 tablespoon rice flour
Mix all together for topping and set aside for 15minutes before coating the bread dough on 2nd proofing.

1. Mix everything together except for the butter. Knead till the dough is smooth.
2. Let the dough proof covered for one hour or till double in volume.
3. Punch down and knead  for about 10 mins.
4. Coat the top of the dough with the Crunch topping paste (Rice flour ingredients).
5. Set aside for  2nd proofing, about 1 hour
6. Grease the baking tin / pan and preheat the oven to 180C.
7. Then bake in the oven for 30 mins or until golden brown.

For more detail information please visit my website Shoonyin Recipes

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