LOCK-DOWN OVERNIGHT WHOLEMEAL BREAD
Having a lock-down and short of stuff? Today is the 2nd week of the lock-down. 29.03.2020. Although we have lots of cupboard stuff like pasta and tinned food, we are getting low on fresh meat and vegetables, and bread, normally wholemeal. I have told my other half that I can always make bread if there is none. So “We are out of bread now!”, he says.
Here I am making some now.
As usual I do not follow recipes for basic items like this. I just use my ‘guestimate recipe’.
As it is evening time, I decide to start preparing for tomorrow. I.e., I will start now and bake the bread tomorrow.
I use fast-action yeast. However, my packet of yeast somehow leaks, and noticing that, I just need to check that is it still active. I empty the yeast onto a clean bowl. Then add about 2 – 3 tbsp of flour, a tbsp of sugar and 200ml water and stir until I get a smooth mixture. I leave it on the counter top and carry on with what I am doing, surfing the net while doing some online work. Or rather, it should be doing a lot of online work and surfing when I need a break. You know how things are when you think you have a lot of time!
I check on it about an hour later and there are loads of bubbles. This shows that the yeast is alive and can be used.
Then I proceed to make the bread.
As usual, I have my own idea of making the bread.
- 400g strong wholemeal flour
- 400g white bread flour. Extra for dusting
- I tbsp salt
- 550ml water, or so.
- Some oil for greasing
- 1 x 2lb loaf tin.
I use my Kenwood stand mixer for this. You can actually use you hands to knead, and there is really no need for any equipment.
- Mix the flours together and tip into the bowl. Make a well in the centre and add in the yeast mixture and about 300 ml of water. Turn the mixer on very low and watch the dough hook combine the mixture. Check by touching the dough and that it is soft to the touch. Add in more water slowly, if necessary.
- Once the dough comes together, scrap the bowl and turn the mixer to level 1. Let it mix and knead until the dough is smooth. You can try the ‘window pane’ test. That is, the dough can stretch to quite thin and when you view it facing the window, or a source of light, it is translucent. This means that you have kneaded enough.
- Place the dough in an oiled tin or bowl. Cover with a lid or cling film and put it in the coolest part of the fridge. Leave overnight.
- The next morning, gently tip the dough onto a lightly floured table.
- Quickly and lightly form into an oblong shape.
- Cut into 2 portions, one about 2/3 and another 1/3
- Roll / shape the larger portion into a roll and bring the edges under to form a loaf shape.
- Place it in the greased loaf tin, making sure the dough is tucked in nicely at the corners.
- Cover and leave to proof until double in size.
For the other 1/3 portion, I use it to make a sort of a cinnamon bun.
This will be in the next post.
Here is the proper recipe for a loaf of wholemeal bread.
|Yeilds||1 x 2lb tin loaf|
|Level of Difficulty:||easy|
|Time:||10 mins to prep Overnight proofing.
20 minutes, and 1 hour proofing, 30 minutes baking
|250g||Strong plain flour, and extra for dusting|
|250g||Strong whole meal flour|
|1 ½ tsp||Salt|
|1 pk||Instant yeast (7g)|
- Put all the dry ingredients in a bowl and mix well.
- Make a well in the centre and slowly add in the water, mixing with your hand and drawing the edges until all has been incorporated.
- Tip the dough on a lightly floured surface and bring the dough together and knead until smooth, about 5 to 6 minutes.
- Place the dough back in the bowl and cover, place in the fridge overnight.
- The next morning shape the dough to fit the tin.
- Or if you do not have a tin, shape into a ball and leave on a lined baking tray.
- Cover and leave to proof until double in size. (about 1 hour)
- Preheat the oven to 210C.
- Bake for about 30 to 35 minutes and the cool on a cooling rack.
Here are some photos.
I hope you like this recipe. I have also made a starter dough from this recipe. More of it to come. Subscribe to get the latest blog post.
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