Just made this recipe today. Recently found your website and loved all the recipes so far so thanks! This is another good one and I was just wondering if I want to make it a wholemeal loaf going forward would it be a straight swap of strong white flour to strong wholemeal flour or would half and half be better? Absolutely excellent, made this bread today, got two loaves out of one batch… which suits me as I live alone. This is the only bread recipe I will be using in future. Made and tasted lovely.
Followed all the steps, but it only rose half way which made it rather heavy. I know salt slows down the yeast, and there was 2 teaspoons of that.
Thank you for the recipe. Can I use plain flour making bread first time tomorrow and I put it in a loaf tin. Used this recipe and made bagels with it, just 3 parts water 1part honey for a water bath, one an half mins each side in boiling bath then brushed with egg and min in oven at c fan came out perfect.
Your email address will not be published. This site uses Akismet to reduce spam. Learn how your comment data is processed. Read our Privacy Policy. Easy Bread. Prep Time: 3 hours. Cook Time: 40 minutes. Author: Baking with Granny. Instructions In a large bowl, add the flour, yeast and salt and mix to combine. Turn the dough out onto a floured surface and knead for 10 minutes until the dough is smooth and elastic. Place the dough in an oiled bowl and cover with a piece of oil cling film, or a damp tea towel.
Allow the dough to rise for at least 1 hour, or until it has doubled in size. Line a baking sheet with some greaseproof paper and set aside. Knock back the dough by gently punching the air from the dough and pulling it back on itself before forming into your desired loaf shape. Place the loaf onto your prepared baking sheet covering again with the oiled cling film or damp tea towel and leave to prove for a further 1 hour, or until the dough has doubled in size.
Beyond that, working with different brands requires some trial and error. Here's just a few flours you'll come across from left: all-purpose flour, rye flour, oatmeal flour, buckwheat flour, whole wheat flour, cornmeal, and rice flour. Whole-wheat flour makes for a more wheat-y and substantial bread. Recipes that call for white flour can be adapted to include some whole-wheat flour. For every cup of whole-wheat flour you use, add 1 tablespoon plus 2 teaspoons water.
This is because the bran and high protein content of whole-wheat flour make it very absorbent, so it needs more water. If you want to substitute whole-wheat flour for all of the white flour, it's best to add 2 teaspoons of vital wheat gluten per cup because the bran contained in whole-wheat flour cuts through gluten and weakens the structure of the bread.
The vital wheat gluten helps restore some of that lost structure. This water is in addition to the 1 tablespoon plus 2 teaspoons water per cup of flour that you add to compensate for using whole-wheat flour. This is because the bran in the whole-wheat flour is slower to absorb moisture evenly. Whole-wheat flour makes dough less extensible, so if you let it double it will not be able to support the rise and will lose much of its loft.
Durum wheat flour has the highest protein of all flour. I think because the addition is so little that it would not affect the VWG or overall protein count much, if at all. I used this to make bread flour for Pandan Milk bread, it was perfect. It came out light, airy, soft and sweet it was really good. I can now make bread flour anytime I need and not have to try to find it in stores. Thank you for the easy to use recipe. Thank you for this post! I have a 50 lb bag of APF but quickly used up my 5 lb bag of bread flour.
I discuss this in the post. I hope recommend contacting the brand who makes the flour and asking them what the proteins content percentage is. How much VWG do I need to add to g bread flour with a protein content of I would not add VWG to bread flour. I strongly suggest you read this post as it has great insight into sourdough bread. Save my name, email, and website in this browser for the next time I comment. Yes, add me to your mailing list.
Currently you have JavaScript disabled. In order to post comments, please make sure JavaScript and Cookies are enabled, and reload the page. Click here for instructions on how to enable JavaScript in your browser. It recommends using strong white bread flour, although some other recipes use all-purpose flour instead. It is a little more dense than bread made with yeast, but this recipe requires only four ingredients and is very easy to make.
If you are lacking both yeast and self-raising flour, naan bread is a good option to try instead as it can be easily made with just a few ingredients. Try this non-yeast recipe here. Bread recipe: how to make bread, what type of flour you need for a loaf, sourdough starter and naan - and substitute ingredients. By: Claire Schofield. Published: April 10, Categories: Food. What ingredients do you need to make bread?
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