The Porky Gourmand » whole meal http://arapleting.com/porkygourmand commis for life! Mon, 16 Jan 2012 12:51:16 +0000 en hourly 1 http://wordpress.org/?v=3.3.1 My home made bread – Whole meal boule http://arapleting.com/porkygourmand/2009/02/my-home-made-bread-whole-meal-boule/ http://arapleting.com/porkygourmand/2009/02/my-home-made-bread-whole-meal-boule/#comments Fri, 06 Feb 2009 14:17:06 +0000 Kiplagat http://arapleting.com/porkygourmand/?p=65

Whole meal boule

I love baking bread by hand, it is a slow but rewarding process. This bread took about 4 hours to prepare & bake. I am still a novice at baking, but the results so far have been very rewarding. You cannot compare home baked bread to the commercial crap in the supermarket. The only bread I buy now are from little bakeries that do artisan style bread. The bread at these bakeries may cost more, the taste & craftsmanship justifies the premium.

The first bread I baked was a foccacia, it turned out so good I thought I was born baking. Second bread was a white boule, it was a total disaster….. really bad. I always try to get better with every bread, the perfect loaf seems elusive. I’ll get there on my 10,000th loaf……

Whole meal boule slice

Recipe for this boule

I have adapted this recipe for myself from a variety of sources. Still trying to achieve the perfect bread.

  • 300 grams sifted whole meal flour
  • 200 grams plain flour
  • 250 ml water
  • 100 ml milk(room temperature)
  • 2 teaspoons instant yeast
  • 1.5 teaspoons salt
  • 1 teaspoon caster sugar

    • Prep & Baking

  • Sift flour into large bowl. Add salt,yeast & sugar. Mix well
  • Add water & milk to flour. Mix well creating the dough
  • Let dough rest for 30 minutes
  • Take dough out of bowl, knead on floured surface for about 15-20 minutes until gluten in dough is well developed
  • Place dough in a bowl, cover with cling film, let it rise till it doubles in size. That will take about 2 hours.
  • Remove from bowl, knock it down. Let dough rest for 10 minutes.
  • After rest, turn out the dough on floured surface, shape the dough then place on baking tray. Cover with tea towel. Let dough proof for 45 minutes.
  • Bake in 220 degree oven for 45 minutes……Then let bread cool on wire rack for about 15 minutes.

    • Sliced bread, balsamic vinegar, extra virgin olive oil

    This bread does not need any spread, I just dip it into some extra virgin olive oil with balsamic vinegar. yummo!

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