Tuesday, 9 October 2012
As usual, I left the bread maker to knead the dough put left the dough to proof in room temperature. A quick roll out and roll up of the dough, and in in no time, it was sitting inside the loaf pan ready to bloom. The raw dough rose beautifully, and it ballooned even further once it got into the hot oven...a phenomenon known as 'oven spring'.
Wholemeal Yoghurt Bread Loaf
(makes one loaf using a 9" loaf pan)
260g bread flour
115g wholemeal flour
15g unsalted butter
30g caster sugar
100ml natural plain yoghurt
5g instant yeast
some rolled oats (optional)
to knead dough by bread machine:
* Place water, yoghurt, sugar, salt, butter, bread flour and wholemeal flour flour in the pan of the bread machine (according to the sequence as stated in the instruction manual of your bread machine). Make an indentation on the flour and add in the instant yeast. Select the Dough function of the bread machine and press start. Let the machine knead the dough for about 10 mins. Stop the machine. Select the Dough function and start the machine again. Allow the machine to continue kneading until the kneading cycle stops after 20mins. Total kneading time is 30mins. (Note: Leave the lid open through out the kneading cycle to prevent over heating.) Remove dough from the bread pan.
* Dust dough with flour, shape into a smooth round dough. Place dough in a lightly greased mixing bowl, cover with cling wrap or a damp cloth and let proof in room temperature (around 28 to 30 degC) for about 45min to 1 hour, or until double in bulk.
* Remove the dough from the bowl and give a few light kneading to press out the gas in the dough. Dust the dough with some flour if it feels sticky. Smooth into round and leave it to rest for about 10mins.
* Roll out the dough into a rectangular shape about 9" by 15". Roll up the dough along the shorter end like a swiss roll to form a log (with a length of about 9" or the length of the baking pan you are using). Pinch and seal the seams tightly. Place in a greased 9" loaf pan. Cover with damp cloth or cling wrap and leave dough to proof for the second time for about 40mins, or until double in size. Brush the top with water and sprinkle rolled oats all over, this is optional.
* Bake in pre-heated oven at 190 deg C for 25 ~30 mins or until golden brown. Remove from oven and transfer to wire track to let cool. Once cool, store immediately in an airtight container.
Recipe source: adapted from 幸福面包机