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Stoneground Wholemeal Bread Recipe

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High Fibre Stoneground Wholemeal Bread Recipe Odlums
High Fibre Stoneground Wholemeal Bread Recipe Odlums from www.odlums.ie

Description

This stoneground wholemeal bread recipe is perfect for those who love the nutty flavor and texture of whole grains. Made with stoneground flour, this bread is hearty, healthy, and delicious. It's perfect for sandwiches, toast, or just as a snack.

Prep Time

Preparation time for this recipe is approximately 20 minutes.

Cook Time

Cooking time for this recipe is approximately 40 minutes.

Ingredients

For this recipe, you will need the following ingredients:
  • 450g stoneground wholemeal flour
  • 1 tsp salt
  • 1 sachet of dried yeast
  • 1 tbsp honey
  • 300ml warm water
  • 1 tbsp olive oil

Equipment

For this recipe, you will need the following equipment:
  • A mixing bowl
  • A wooden spoon
  • A baking tray
  • Parchment paper

Method

1. In a mixing bowl, combine the flour and salt.
2. In a separate bowl, mix the yeast, honey, and warm water together. Let it sit for 5 minutes until the yeast is activated.
3. Add the yeast mixture to the flour and stir with a wooden spoon.
4. Add the olive oil and mix until the dough comes together.
5. Knead the dough on a floured surface for 10 minutes, until it becomes smooth and elastic.
6. Place the dough in a lightly oiled bowl and cover with a damp cloth. Let it rise in a warm place for 1 hour.
7. Preheat the oven to 180°C.
8. Knock the dough back and shape it into a loaf.
9. Place the loaf on a baking tray lined with parchment paper and let it rise for another 30 minutes.
10. Bake the bread for 40 minutes or until it sounds hollow when tapped on the bottom.

Notes

This bread is best eaten fresh but can be stored in an airtight container for up to 3 days. You can also freeze it for up to 1 month.

Nutrition Info

This recipe makes 1 loaf of bread. Each slice contains approximately:
  • Calories: 140
  • Protein: 5g
  • Carbohydrates: 27g
  • Fat: 2g
  • Fiber: 4g

Recipes FAQ

Q: Can I use all-purpose flour instead of stoneground wholemeal flour?
A: Yes, you can, but the texture and flavor will be different. Q: Can I use fresh yeast instead of dried yeast?
A: Yes, you can. Use 15g of fresh yeast instead of 1 sachet of dried yeast.

Recipe Tips

- Make sure the water you use to activate the yeast is warm, not hot. Hot water can kill the yeast.
- Kneading the dough is important to activate the gluten in the flour, which gives the bread its structure.
- Letting the dough rise in a warm place helps the bread to rise and become fluffy.
- To check if the bread is done, tap the bottom of the loaf. If it sounds hollow, it's ready.
- Experiment with adding different seeds and grains to the dough for added texture and flavor.

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