My neighbour has high cholesterol eventhough on medication. She was advised to refrain totally from white bread and switch to only wholemeal or wholegrain breads which are believed to be of help to lower cholesterol. How true I don't know.
[makes 1 loaf in Pullman's tin]260 gm bread flour
116 gm wholemeal flour
30 gm caster sugar [2 tbsp]
6 gm salt [1 tsp]
100 ml natural plain yoghurt
150 -170 ml water
5 gm instant yeast [1 1/2 tsp]
15 gm butter
- Knead all dough ingredients [except butter] on slow speed to combine. Then continue kneading on medium speed until dough is soft and smooth [about 7-10 minutes].
- Add in butter and continue kneading on low speed from the start then turn to medium speed when butter and dough has combined. Knead for about 5-7 minutes until smooth, elastic and dough is not sticky.
- Form dough into a ball. Place in a bowl covered to rest for 30 minutes or double in size [usually is less than 1 hour depending on temperature of the day].
- Punch down rested dough. Divide into 3 equal portions. Round up into a ball. Fold into thirds then roll each portion into a rectangle. Roll up like swiss roll and seal the edges well. Place the loaves in greased Pullman's tin.
- Leave in oven to proof until double in size [about 1 hour/rise to 80% of the baking tin] or in a heated oven at 40 degrees C for 45 minutes.
- Bake in preheated oven at 170 degrees C for 30 minutes. Remove and cool on wire rack.
- I covered the tin, baked at 190 degrees C for 35 minutes - bread base and sides were crusty but the top is soft and not crusty as the dough didn't rise to 4/5 height of the tin. This is optional step.