Friday, November 2, 2012

Wholemeal Yoghurt Loaf [Straight Dough Method]

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.  
 
 
I came across Happy Home Baking's Fuss Free Wholemeal Loaf posting [see here for original recipe] , so I'm giving it a go and see if it's going to help my friend lower her cholesterol.   Because it is a wholemeal loaf, 1 to 2 slices is already  very filling for breakfast with a cup of hot beverage.  No doubt the bread is soft and moist but is definitely not as light and fluffy as white breads.
Ingredients
[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 
 
 
 
  1. 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].
  2. 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.
  3. 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].
  4. 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.
  5. 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.
  6. Bake in preheated oven at 170 degrees C for 30 minutes.  Remove and cool on wire rack.  
 

Note
-  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.
at

4 comments:

  1. PHNovember 2, 2012 at 5:08 PM

    Wow, Kimmy very nice bread! It looks very soft and fluffy. Must be very nice to make for sandwich.

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  2. KimmyNovember 2, 2012 at 8:12 PM

    Hi Phong Hong, it's soft but considered the toughest of all the bread that I have baked cos' wholemeal. My father in-law used to say 'healthy food are never nice'. I had this bread for 5 days. 1st and 2nd day - ok. 3rd to 5th day I toasted it - still good with a generous spread of butter and jam.

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  3. Happy HomebakerNovember 5, 2012 at 11:26 AM

    Hi Kimmy, wholemeal bread definitely wont be as light as white bread...needs to get used to it ;)
    We have wholemeal bread for the past few years, and my kids love it, they also like brown rice. if we were to have white bread instead, it feels like eating 'nothing', haha!

    Also, I read that oat is good for lowering cholesterol level too.

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  4. KimmyNovember 5, 2012 at 11:52 AM

    Hi HHB, yah you're right. For most of my loaf breads, I did add 1/2 - 1 cup wholemeal flour. I prefer wholemeal to white bread but sometimes like to change the composition a little. BTW, have you heard about embryo rice from Japan? It's said to be even better than brown rice. Cost about RM10/kg.

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