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Wholemeal Loaf (Recipe & Pic by Connie)

 
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connie
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Joined: 03 Aug 2005
Posts: 231
Location: Malaysia

PostPosted: Wed Nov 02, 2005 4:53 pm    Post subject: Wholemeal Loaf (Recipe & Pic by Connie) Reply with quote

This is my own modified loaf recipe after comparing and mixing a few of Alex Goh's loaf recipes... My mil likes this very much! Wink

Wholemeal Loaf





Ingredients:

220ml Cold milk
1 Egg
30g Butter
1 tsp Salt
260g Bread flour
60g Wholemeal flour
80g Plain flour
1 TBsp Milk powder (optional)
20g Sugar
2 tsp Instant yeast

Method:
(1) Put all the ingredients in the order above into the breadmaker pan. (If your breadmaker's list of order is different, please change it accordingly.)
(2) Select "Dough" and press start.
(3) After the kneading process is completed (before the proofing process), turn off the breadmaker. (Note 1)
(4) Remove the dough from the pan and put it into a big mixing bowl. Wrap the bowl with cling wrap. Let it prove until double the size. (Timing will depend on the weather)
(5) Divide it into 4 equal pieces, mould them into balls and let the dough rest for 10 minutes.
(6) Roll each dough flat and roll it up like a Swiss roll. Leave to rest for 10 minutes. Then, repeat the rolling process one more time and place all the 4 pieces of dough into the greased bread loaf tin. (Note 2)
(7) Let it prove for 45 minutes, or when the risen dough has filled 80% of the loaf tin. Cover it with the loaf tin lid.
(coffee Bake in a preheated oven at 200C for 35 minutes. Remove it immediately from the tin when baked. Let it cool on wire rack.
(9) Slice after it is completely cool.

Note (1) - I prefer to let the dough prove outside. For those who prefer using breadmaker to knead and prove (the complete dough cycle i.e. 1.5 hr cycle), please ignore step (3) & step (4). Proceed to step (5) once the 1.5 hr dough cycle is completed.

Note (2) - The bread loaf tin I used is L8" x W4.5" x W4.5" (L20cm x W11.5cm x H11.5cm)
I was reading in another blog and found out that there is a way to calculate how much dough you need to fit into the loaf tin.

For example:
The weight of the dough (after 1st proving/double the size) = 740g (I weight it before I divide them into 4 equal pcs)

Total weight of proved dough required = (L20cm x W11.5cm x H11.5cm)/4
= 2645 / 4
= 662 g approximately

Therefore, the four equal pcs dough will weigh 165.5g each. (662g / 4)

Hope this helps those who have different sizes of bread loaf tin!

So, you see... there was supposed to be some dough left (78g in my case) but I was greedy and lazy this time. I just divide my dough into 4 pcs equally. Guess what happen? :roll: The loaf is heavier (bigger) on top compare to the bottom. The top was stucked to the lid... love u I had to give it a bang to slide the lid out! Luckily did not damage the top... So, I will follow the math in the future too... Wink

Rgds, Connie
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Rusti
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Joined: 17 Aug 2005
Posts: 421
Location: West, Singapore

PostPosted: Wed Nov 02, 2005 5:30 pm    Post subject: Reply with quote

Wah very scientific neh. Like rocket science. Wink Thanks for the formula.
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connie
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Joined: 03 Aug 2005
Posts: 231
Location: Malaysia

PostPosted: Wed Nov 02, 2005 9:31 pm    Post subject: Reply with quote

Rusti

From you pau post, I gather that you have a Kenwood, right? I understand that kneading by Kenwood dough hook is very good. In fact, I was told that it is better than breadmaker. I am sure yours will turn out very nice. Wink

Scientific, huh? Dont know leh! Read from other blog who loves to bake bread... Just thought I should share the info... Smile

Rgds, Connie
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beesidhu
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Joined: 10 Aug 2004
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Location: Malaysia

PostPosted: Thu Nov 03, 2005 12:13 pm    Post subject: Reply with quote

Your bread looks very nice just one favour can you give the measurments in cups and spoons !!! Smile Want to try this one for sure but will use the bread maker
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connie
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Joined: 03 Aug 2005
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Location: Malaysia

PostPosted: Sun Nov 06, 2005 12:19 am    Post subject: Reply with quote

Hi Beesidhu

I will try to do the measurement in cups and spoons when I make the next one. Then, I will update you, ok?

Rgds, Connie
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beesidhu
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PostPosted: Sun Nov 06, 2005 3:02 pm    Post subject: Reply with quote

connie wrote:
Hi Beesidhu

I will try to do the measurement in cups and spoons when I make the next one. Then, I will update you, ok?

Rgds, Connie

Thanks connie thought u will never reply me !!! Smile Take your time ....and yes i am going to make it in my bread maker ...u think its ok ?
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connie
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Location: Malaysia

PostPosted: Sun Nov 06, 2005 7:15 pm    Post subject: Reply with quote

Beesidhu

You mean you are going to knead, rise and bake in the breadmaker? I am not sure coz I have never done it this way. I only use it to knead only... Sorry! Not very much help in this area from me... Embarassed

Rgds, Connie
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Gina
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Joined: 20 Jul 2004
Posts: 5174
Location: Singapore

PostPosted: Thu Nov 10, 2005 7:44 pm    Post subject: Reply with quote

connie

can show the photo of the bread pan you use to make this kind of long oblong bread? I am curious coffee
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connie
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Location: Malaysia

PostPosted: Fri Nov 11, 2005 5:37 pm    Post subject: Reply with quote

Hi Gina

This is the loaf tin I use. It comes with a lid cover.



Rgds, Connie
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Gina
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PostPosted: Sat Nov 12, 2005 7:28 am    Post subject: Reply with quote

Connie

thanks for taking the trouble. Why does it need a cover? do you cover it during proofing time to make it a perfect flat shape?
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connie
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Location: Malaysia

PostPosted: Sat Nov 12, 2005 8:26 am    Post subject: Reply with quote

Gina

No trouble at all! Yes, the cover is to make it flat (Like those commercial loaf). You only cover it when it is 80% full upon final proving and then bake it in pre heated oven. So, proving should be done in the oven or big cardboard box without cover.

Rgds, Connie
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JiJi
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Joined: 15 Jun 2005
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PostPosted: Sat Nov 12, 2005 10:29 am    Post subject: Reply with quote

Hi Connie

I like your bread. :lol:

How much you pay for the loaf tin island:

Regards
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connie
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Joined: 03 Aug 2005
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Location: Malaysia

PostPosted: Sat Nov 12, 2005 5:54 pm    Post subject: Reply with quote

Hi Jiji

Thanks. I got it from Chang Tung for RM14.80. The size is L8" x W4.5" x W4.5" (L20cm x W11.5cm x H11.5cm).

Rgds, Connie
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JiJi
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PostPosted: Mon Nov 14, 2005 4:07 pm    Post subject: Reply with quote

Connie

Thank you.
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connie
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Location: Malaysia

PostPosted: Fri Nov 25, 2005 6:10 pm    Post subject: Reply with quote

Beesidhu

Finally, I made this today. As promised, the ingredients in cups & spoons for you.

Ingredients:

1 Cup Cold milk
1 Egg
2 1/2 TBsp Butter
1 tsp Salt
2 Cups less 1 TBsp Bread flour
7 TBsp Wholemeal flour
10 TBsp Plain flour
1 TBsp Milk powder (optional)
2 TBsp Sugar
2 tsp Instant yeast

Rgds, Connie
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beesidhu
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PostPosted: Wed Nov 30, 2005 9:04 am    Post subject: Reply with quote

Thanks connie for taking the trouble ...will let know how did my bread turned out once i do it ...thanks again Smile
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Lanie
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PostPosted: Fri Feb 22, 2008 1:03 am    Post subject: Reply with quote

Hi Connie! I know this is an old post but I just I just stumbled into it and wanted to give it a try. I do have a few questions though...

1. Proving means let it rise, right? So I let it rise in the pan for a while and then put the lid on?

2. Do I bake it with the lid on? If so, do I need to grease the lid?

3. 200c is that equivalent to 350 or 400 degrees?

Thanks in advance!
Melanie
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Reirei
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Joined: 27 Jul 2007
Posts: 255
Location: Singapore

PostPosted: Fri Feb 22, 2008 2:21 am    Post subject: Reply with quote

Hi Lanie, not Connie but would like to help you. Very Happy

1. Proving means let it rise, right? (Yes) So I let it rise in the pan for a while and then put the lid on? (Correct, you can close the lid once it rises to 80% of the pan)

2. Do I bake it with the lid on? (Yes) If so, do I need to grease the lid? (Yes)

3. 200c is that equivalent to 350 or 400 degrees? (Yes)
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Lanie
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PostPosted: Fri Feb 22, 2008 3:03 am    Post subject: Reply with quote

Thanks ReiRei! Just visited your blog, I look forward to your kitchen adventures. Goodluck!
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babycutie
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PostPosted: Sun Sep 13, 2009 1:30 pm    Post subject: Reply with quote

Hi Hi.. I saw ur post and wanted so much to try it out today! Went to ntuc to get all ingredients but alas! no wholemeal flour!!!

How ah? Can i just make white bread out of this? Can i just add 60g of bread or plain flour instead of the wholemeal flour??

TIA!!
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shazzerlyn
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PostPosted: Mon Oct 19, 2009 12:31 am    Post subject: Reply with quote

what kind of milk powder should I use for this recipe?

is it OK to use my 1 year old son's milk powder since the bread is meant for him?
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coolcookie
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PostPosted: Mon Oct 19, 2009 10:12 pm    Post subject: Reply with quote

Hi shazzerlyn,
it is ok to use the baby milk powder. I use my son's milk powder all the times cos it does not make sense for me to buy separate milk powder just for baking.
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shazzerlyn
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PostPosted: Mon Oct 19, 2009 10:14 pm    Post subject: Reply with quote

thanks so much for the reply coolcookie! Smile will try it out!
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TaB
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Joined: 02 Feb 2009
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PostPosted: Fri Nov 27, 2009 11:36 pm    Post subject: Reply with quote

can we blend the wholemeal flour into fine powder to use? Well, thot of baking this for my 9mth old boy...
Any amount to reduce or add if blend the wholemeal flour into powder?
Thanks
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henny
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Joined: 19 Aug 2007
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PostPosted: Wed Jan 27, 2010 3:23 pm    Post subject: Reply with quote

Thanks for sharing the recipe.

If I use the mixer for the kneading, roughly how long does it take to knead before the dough is ready for proofing?

thanks Very Happy
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