Bread, Wholemeal Granary Bread 75% Wholemeal
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 teaspoon, fast acting yeast350 grams, Wholemeal flour (we use Hovis)125 grams, Unbleached white bread flour1.5 teaspoons, sugar1 teaspoon, Diax Malt Flour25 grams, butter1.25 teaspoons, salt2 tablespoon, Malted Wheat Flakes1 tablespoon, rye flakes1 tablespoon, linseeds350mls, water
Serves / Makes: one 750 gram loaf
Prep-Time: 5 minutes
Program/Cycle: program 3, wholemeal setting
Add ingredients as listed except for the seeds and flakes add them to the dispenser.
Bake on the wholemeal seting
Serve and Enjoy!
NOTES:
Diax Malt Flour – Diastatic (enzyme active) malt flour, made from finely ground malted barley used in small quantities (typically 5-10g per 1kg flour) to give improved rise, softer crumb and more crust colour development without the need for adding sugar. Diax is used - but not limited to - sticky malt bread, dinner rolls and Vienna bread.
Malted Wheat Flakes smell fantastic and look great and have a pleasant chewy texture so are ideal for adding to breads to give a rustic appearance and an extra malty flavour. A typical proportion to add is around 150 grams per 1kilo of flour although more or less may be added to taste - not forgetting that they can be used on top of the loaf too. Malt Wheat Flakes can also be added with Red Malt Flour to give a granary flavour to your bread.
Malted Wheat Flakes are excellent for other uses too - particularly good in your muesli for extra taste and crunch.
Red Malt Flour is produced from carefully roasted wholegrain barley malt to give a rich red/brown colour and a bittersweet flavour which compliments many types of bread.
Used alongside Malted Wheat Flakes, it will produce a fantastic Granary style loaf when used at 4% on Flour weight, and when used in a standard wholemeal loaf at around 2% on flour weight, it gives a superb boost to flavour and colour.
This ingredient also comes into its own for the bread machine baker
Put 10 grams in with your standard white / wholemeal recipe to transform your bread. Please note that this flour is not enzyme active, so will have no significant effect on dough, or bread texture.
Vital Wheat Gluten A wheat Protein. This is an essential ingredient in bread making. Gluten will help supply the glutinous fibers that hold the gas the fermenting sugars produce, which help the bread expand and rise.
Number of Servings: 16
Recipe submitted by SparkPeople user ASTROCHEF.
Prep-Time: 5 minutes
Program/Cycle: program 3, wholemeal setting
Add ingredients as listed except for the seeds and flakes add them to the dispenser.
Bake on the wholemeal seting
Serve and Enjoy!
NOTES:
Diax Malt Flour – Diastatic (enzyme active) malt flour, made from finely ground malted barley used in small quantities (typically 5-10g per 1kg flour) to give improved rise, softer crumb and more crust colour development without the need for adding sugar. Diax is used - but not limited to - sticky malt bread, dinner rolls and Vienna bread.
Malted Wheat Flakes smell fantastic and look great and have a pleasant chewy texture so are ideal for adding to breads to give a rustic appearance and an extra malty flavour. A typical proportion to add is around 150 grams per 1kilo of flour although more or less may be added to taste - not forgetting that they can be used on top of the loaf too. Malt Wheat Flakes can also be added with Red Malt Flour to give a granary flavour to your bread.
Malted Wheat Flakes are excellent for other uses too - particularly good in your muesli for extra taste and crunch.
Red Malt Flour is produced from carefully roasted wholegrain barley malt to give a rich red/brown colour and a bittersweet flavour which compliments many types of bread.
Used alongside Malted Wheat Flakes, it will produce a fantastic Granary style loaf when used at 4% on Flour weight, and when used in a standard wholemeal loaf at around 2% on flour weight, it gives a superb boost to flavour and colour.
This ingredient also comes into its own for the bread machine baker
Put 10 grams in with your standard white / wholemeal recipe to transform your bread. Please note that this flour is not enzyme active, so will have no significant effect on dough, or bread texture.
Vital Wheat Gluten A wheat Protein. This is an essential ingredient in bread making. Gluten will help supply the glutinous fibers that hold the gas the fermenting sugars produce, which help the bread expand and rise.
Number of Servings: 16
Recipe submitted by SparkPeople user ASTROCHEF.
Nutritional Info Amount Per Serving
- Calories: 126.7
- Total Fat: 2.1 g
- Cholesterol: 3.4 mg
- Sodium: 190.7 mg
- Total Carbs: 23.0 g
- Dietary Fiber: 1.6 g
- Protein: 4.2 g
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