very pleased with the results. Strong flour has a higher level of protein than other flour and this gives it its stretch and chewy crumb. I’m surrounded by wonderful bakers and always have good cereal bread in the house, which soon will be toasted and enhanced with your excellent ideas. Having decided to make a wholemeal loaf, I took the flour out of the cupboard and discovered I had bought “brown” bread flour. Soft, light & slightly nutty with the addition of a little malted flour. 8 / 10. Otherwise I’m planning to make malt loaf soon so watch this space! Light, crusty wholemeal loaf – simple & delicious. I baked a loaf today. Ordinary tap water is fine to bake with. Kitchen Kit: Paul Hollywood’s top 10 baking picks . forth attempt then I tried yours. ... Master baker and Great British Bake Off judge Paul Hollywood knows his bread. Slide the baking sheet onto the upper middle shelf, close the door and bake for 25-30 minutes. Though you may have been taught to let dough rise in a warm spot (like near the oven), Paul Hollywood lets his bread rise slowly in a room temperature location. . Method: Tip the flour into a large mixing bowl. So hats off to you – if the recipe works in these circumstances it should work anyway! Paul simply loves giving advice to help you perform better in the kitchen. Where possible, I use stoneground wholemeal flour, as this retains more nutrients from grain. You can also use wholemeal bread flour when baking biscuits and muffins, but I suggest you mix it with plain white flour to bring the protein level. Explore. This site uses Akismet to reduce spam. For tasty, soft, white homemade bread, you can't go wrong with Paul Hollywood's crusty cob loaf recipe. I often mix wholemeal with other flours for a more complex flavour, although you will need to add some strong white flour to give more lift. I’ve never used malted wheat flour before… I’m going to have to hunt it down! The first recipe I ever posted on this blog was a simple malted loaf. This flour is actually a grass, but it is related to wheat and contains some gluten. The thing I’ve found about bread baking is that it really is so gratifying and satisfying every time. Paul uses 400g white flour 100g rye flour. There’s nothing better than taking a loaf out of the oven – one that you baked and has been a success! Despite a reputation for being difficult to make, sourdough is actually easy once you have the required sourdough starter. “One of my favourite ways to eat this bread is toasted and rubbed with garlic, spread with mashed avocado and sprinkled with chilli, coriander and lime.” YES PLEASE, I love kneading by hand, there’s something very rewarding about feeling the elasticity increase as you stretch the glutens! There is also controversy about the shape of the bread, I shaped mine (or at least tried to)like a wheat grain (I don't know the technical term) … Don’t worry if the dough’s a little sticky at first, it soon becomes nice and smooth with a little work. At first it will feel wet and sticky – continue kneading and you’ll end up with the smooth texture you’re looking for. I know exactly what you mean about the excitement of taking a loaf out of the oven. 450g strong wholemeal bread flour Try our classic loaves, soda bread or flatbread recipes. Basic HTML is allowed. Open the oven door, being careful of the steam. Hah. I love Richard Bertinet’s book ‘Dough’ (and my husband bought me his new book on pastry a couple of months back when he was in Bath which is excellent too). You may not need absolutely all the water. Left it an hour, gave it another knead, realised my tin was much too big, put it in anyway in a thin layer, left it another hour (put the kids to bed) and put it in the oven (went and had a shower). I’m not saying I’ve reached a place where I’m 100% happy with my photos or writing or recipes, but take a look at that very first blog post in comparison and I think you’ll see what I mean. But however confident I’ve become, underneath it all there’s still a small sense of joy when I remove a beautifully baked loaf from the oven, an excitement that this is something I can create in my own little kitchen and a wonder at the magical alchemy taking place. What a gorgeous loaf. You should be able to find it fairly easily…if not, perhaps have a look online? Food And Drink. Get your basic white loaf perfect by following his foolproof recipe. That loaf looks so good, I’m almost tempted to give my sourdough a rest this week and make your loaf for a nice change to our morning toast and lunchtime sandwiches. As Paul Hollywood says, ‘Making bread takes time, but it’s not difficult’. He says the slow rise gives bread a better-developed flavor. Your bread looks terrific and you really did a great job here! Stories recipes videos podcasts Edible Cleveland highlights the people and stories that make the Northeast Ohio food scene vibrant. I make a variation on it practically every week , This bread looks so amazing and healthy.I’m gonna try your recipe Kate, just as soon as I find where to buy Malted flour here in Melbourne! Self-raising flour is mainly used for cakes; it contains baking powder, and therefore requires no other baking agents. Add the yeast to one side and the salt to the other (salt in direct contact with the yeast could kill it or slow it down). Paul Hollywood's Stout Bread 200g plain flour 2 tsp bicarbonate of soda 1 tsp salt 550g wholemeal flour 2 tbsp dark brown sugar 1/2 pint of stout 220 ml buttermilk - Put the oven on at 230 C/ 450 F/ Gas 8 and grease a 2lb baking tin. Connie – it’s lovely – adds a delicious malty flavour and lightens the loaf slightly as it’s a white flour. Shape the dough into a round and place in a lightly oiled bowl. Food Photography & France – thank you and hope you enjoy the new found flavours! So thanks! You can also use wholemeal bread flour when baking biscuits and muffins, but I suggest you mix it with plain white flour to bring the protein level. I often mix wholemeal with other flours for a more complex flavour, although you will need to add some strong white flour to give more lift. I have never made bread before and am very intimidated by Paul Hollywood! Crispy Oat, Milk & White Chocolate Chunk Cookies, Marta @ What should I eat for breakfast today, Inspiring Blog Award | Mama Miyuki Easy Pantsy, Seeded Spinach Breakfast Muffins | thelittleloaf, Wholemeal Spelt & Coriander Flatbread | thelittleloaf, Baked Blackberry, Blueberry & Coconut Crunch Oatmeal | thelittleloaf, Festive Fig Rolls with Orange, Honey & Cinnamon | thelittleloaf, Seven Ways to Start Your Day – a FREE breakfast ebook. John. Naan Bread I don’t know what I was thinking but I’ve been trying to make naan with yeasted dough, and I always ended up with a mega thick size chunk of bread. Carefully remove the cling film and invert the dough onto the baking sheet. 101 ratings 4.7 out of 5 star rating. Looked pretty much exactly like yours (but thinner) properly cooked all the way through, no burning, perfect crumb and tasted great! Salt not only prevents the bread from tasting bland, but it also strengthens the gluten in the mix. There are a few specific techniques required for bread making - getting them right can make all the difference. Learn how your comment data is processed. Shutterstock / Marie C Fields. I’d recommend using 5g of salt on your first go and increase it a little when you make this classic wholemeal loaf again, to work out what you prefer. I hadn’t planned to blog this loaf then it looked so lovely sitting on the side I had to take a few photos! As it is very low in protein, it behaves differently from wheat flours. Jennifer – you’re so sweet, thank you so much! Serve with fresh cream and jam. Lovely photos, too! I’ve been baking bread at home for almost a year now and it’s so rewarding and relaxing. When baking biscuits or cakes, you require flour with a lower protein level for a crumbly texture – such as plain or self-raising flour. One of my favourite ways to eat this bread is toasted and rubbed with garlic, spread with mashed avocado and sprinkled with chilli, coriander and lime. Two years of baking your own bread – impressive. And it was perfect! This looks beautiful and delicious. Paul’s recipes are slightly more British and – of the ones I’ve made so far anyway – pretty failsafe too. This could be anything from one hour to three, depending on how warm your kitchen is but don’t worry too much about leaving it too long, the dough should be fine left for up to three hours. https://www.mygorgeousrecipes.com/traditional-irish-soda-bread-no-yeast Plus I’ve converted Paul Hollywood’s Naan Bread recipe to American measurements so you can skip the scale and get right to eating more quickly. Also known as ‘granary flour’, this has a nutty taste and is slightly darker in colour. There are four simple key ingredients for making bread: flour, yeast, salt and water. Water makes a difference to how much the dough rises and the structure of the crumb. Debs – aw, thank you. Your loaf looks fabulous…….Karen, My very first post was me proudly declaring that I cut up my first chicken. Homemade bread is infinitely more delicious than shop bought. When I got back 25 minutes later it looked done so I took it out. They were fine before but so light and perfect, though your kneading technique is clearly pretty much spot on! Amy – both books are good in different ways. Beautiful looking loaf. Bake a loaf with wholegrain flours, using wheat, rye or spelt flours or a blend of white and wholemeal. Paul Hollywood The bread master and sharp-tongued Great British Bake Off judge shares his expertise with us. This really does look like a perfect loaf of bread. This will create steam to help your loaf rise with a lovely crust. Paul Hollywood: bake with wholemeal flour for a healthy January. Pingback: Inspiring Blog Award | Mama Miyuki Easy Pantsy. Terms & Conditions | Privacy Policy | Cookies. Paul Hollywood’s top … Hi little loaf. Some bring back fond memories, others make you wonder what on earth you were thinking and realize that what you felt was acceptable back then doesn’t really cut the mustard in terms of how you see yourself today. It gets me every time! If you have a bigger appetite, a family, or simply fancy halving your workload and making one for the freezer, double the quantities to make two loaves. (Read more) Hi Alistair, I LOVE comments like this – so pleased that the bread worked out for you! https://www.bakingmad.com/recipe/classic-wholemeal-loaf-by-allinson Read more …. Because of its low levels of gluten, it tends to spread outwards whilst proving and baking, and therefore I always suggest that you use a tin when baking with spelt flour at home, as this will create a more balanced loaf. Even so it was a stretch project as at the same time as baking I was also looking after the kids (aged 2 years and 6 weeks respectively) and uninstalling 2 built in kitchen appliances (a fridge and a freezer). If you’re looking for gorgeous bakeware, by the way, look no further than the Paul Hollywood collection at John Lewis – I’ve mentioned them before but check out the baking tins in particular – really sturdy and in a really unusual champagne colour too. I love them. Nowadays, after nearly two years of baking my own bread, it feels like second nature, a simple Sunday afternoon task to set me up for the week. Immediately, using a sharp knife, score a pattern on top of the bread. Wholemeal flour absorbs more water, and therefore requires more kneading. Paul Hollywood's Baguettes Recipe | French Recipes | PBS Food That loaf looks professionally made and I mean that in a GOOD way. Tip the flour into a large mixing bowl. dough not too dry prior to proving. Joanne – it’s so relaxing and I love knowing exactly what goes into my bread (and what doesn’t!). Richard Bertinet’s kneading technique is unusual but once you master it the dough always seems to come out beautifully. It produces a heavy, sticky dough, which can be difficult to work with and takes longer to rise. I’ve never made bread before (except pizza dough) but thought I would give it a go. . I’m posting this recipe today because, after a couple of years of experimenting, it’s the best simple, straightforward, everyday wholemeal loaf that I’ve found. It is interesting to hear that you are a fan of the Paul Hollywood book. This makes a fantastic loaf of bread (currently trying not to gorge myself on yesterday’s double quantitiy bake!!). His wholemeal country loaf made with stoneground flour … It is essentially a white flour with added flakes of malted wheat. I had a feeling that “brown” flour was just dyed white flour pretending to be wholemeal but it turns out that brown flour uses 90% of the grain rather than wholemeal’s 100%: it is just lacking the bran. 7 followers. I.E. I find that in winter it can help to warm the flour first in the oven to speed up the first proving. Paul Hollywood’s scones recipe will give you soft and fluffy scones that taste simply divine still warm from the oven. I am sure that this recipe will blow my mind and my stomach will love it , I felt the same way when I baked my first loaf of successful bread-it’s a wonderful feeling isn’t it? Pingback: Wholemeal Spelt & Coriander Flatbread | thelittleloaf, Hi, Lots of comments on the photo’s which is what inspired me to try. I use ordinary fine-grained cooking salt in my recipes. joe neitham. Makes four loaves. Bill Granger does a lovely muesli breakfast loaf (should come up if you google it). Tesco has stopped selling Paul Hollywood's bakery products after falling sales Credit: Rex Features. very good. All you need to know about the basic ingredients for making bread and cakes. Preheat the oven to 225 degrees C and fill a roasting tray with hot water, placing it on the bottom shelf. It’s one of the things I love (and cringe) about having a blog and having all these older entries to look back at. Bloomer. My husband is the bread baker in our family. https://www.bakingmad.com/recipe/wholemeal-bread-rolls-by-allinson When I was kneading the dough it seemed a bit sticky, even though I had only used about 220ml of the water, so I ended up adding quite a bit of extra flour. 25.Nis.2018 - Wholemeal flour is a healthy and delicious way to keep those New Year fitness and diet promises. You can use either very soft unsalted butter or olive oil, depending on the type of bread. I need to start my 2 years baking practise asap! Add the olive oil and 200ml water and, using a plastic dough scraper or your fingers, work together the flour mixture and water. Bake for 30 minutes or until the loaf is cooked through. Slow and easy soft wholemeal rolls. I used 350g white flour, 100g rye flour and 50g wholemeal flour-this works just as well. relief and happiness! I went on his baking course with my Mum last year and absolutely loved it. Fat can also be used to help your bread stay soft and tender for longer. Michelle – hope he likes it (and you enjoy the results!). Recent articles by Paul Hollywood Lemon drizzle slices. Making bread is my favourite pastime, and as you say, homemade bread is so much better than shop bought too! Rub a thin layer of olive oil into a 1kg loaf tin. Your email address will not be published. You don’t need a cupboard full of specialist equipment - here are my recommendations of baking tools. A little malted wheat flour keeps it light, olive oil keeps it soft and fresh for several days and it takes just minutes to mix, knead, shape and bake. This easy little loaf has a lovely golden crust. It looks like it’s come from a professional bakery! I will pass the recipe along to him. Thanks to British celebrity bakers like Paul Hollywood, making sourdough bread has become very popular. Paul Hollywood's wholemeal bread, a healthy alternative for January. This bread is delicious with both sweet and savoury toppings or served with a hearty soup. Good little workout too, I know that feeling and it is incredible! This loaf looks perfect. Traditional Wholemeal Bread Makes 1 loaf This recipe makes one oven baked wholemeal bread loaf but if you times all the ingredients by three you will have three loaves - one to eat immediately and two to freeze for another day. More ideas for you. This flour has a high fibre and nutrient content. I love baking bread too now. Choclette – I found sourdough a bit much to eat every day for lunch – I love it but sometimes it’s just a little bit strong. In other words, I love both books! Required fields are marked *. This recipe by the Great British Bake Off judge Paul Hollywood makes 8 regular sized scones and will take only 40 mins to prepare and bake. . Since the purchase of my electric stand mixer, I’ve decided to work through a good proportion of Paul Hollywood’s – How to Bake at a speed of, on average, two bakes a week. This loaf looks so professional! Hollywood lived in Cyprus for six years so it’s no surprise that when he devotes an entire episode of his show, Paul Hollywood’s Bread, to flatbreads, a Cypriot-style pita is on the menu. Cereal Bread. I still haven’t got quite as comfortable with bread making as I should be; your bread posts are always so inspiring! I have to say I found Richard Bertinet’s kneading method was a revelation for me in terms of the texture of my loaves. Bread. What a loaf! However, instant yeast is easy to buy, store and use. Your email address will not be published. Having said that, I don’t always use his method – I think the more you bake the more you find a kneading technique of your own that just works! Simple Wholemeal Loaf (adapted from Paul Hollywood’s How to Bake, a book that comes highly recommended) (makes one 1kg loaf) Ingredients: 350g strong brown bread flour 50g malted wheat flour 7g instant yeast 8g salt 25ml olive oil plus extra for the tin 265ml luke warm water. The secret is in the texture. Searched for an easy bread recipe and your’s seemed to fit the bill. Simple Wholemeal Loaf (adapted from Paul Hollywood’s How to Bake, a book that comes highly recommended) (makes one 1kg loaf) Ingredients: 350g strong brown bread flour 50g malted wheat flour 7g instant yeast 8g salt 25ml olive oil plus extra for the tin 265ml luke warm water. Press firmly on the dough where it joins to create a good structure then place your dough in the prepared tin, making sure the join is underneath. Then flatten the dough slightly and form into an oblong by folding the sides into the middle. Although contains some gluten, people with wheat intolerances often find they can tolerate spelt better than other flour. Isn’t homemade bread wonderful? But it can create a delicious taste. Shop-bought bread can be loaded with salt, sugar and preservatives, so try making your own for a healthier loaf. I’m not suggesting that it’s going to blow anyone away in terms of taste and texture but it’s a delicious everyday loaf and perfect for sandwiches or toasting. Check by tipping the loaf out of the tin and tapping the base – it should sound hollow. Dust the risen dough with flour and slash the top with a sharp serrared knife or razor. Remove your loaf from the oven and cool out of the tin on a wire rack. The loaf looks delicious, good one! There are, however, quite a few steps in this recipe – so we’d recommend reading through the method a … Get a crisp crust by using steam. This is one beautiful loaf! Going back over early blog posts is a little like looking at photos of yourself as a teenager. Cover with a tea towel and leave to rise until the dough has doubled in size. And very impressed that you pulled it off with small children in the kitchen. This is a great and tasty loaf, I’ve been making it every other day, and my family all love it. https://www.deliaonline.com/recipes/type-of-dish/bread-recipes/wholemeal-loaf Paul Hollywood shows how to cultivate your own sourdough starter, harnessing natural, airborne yeasts to leaven and give amazing flavour to breads. This is the perfect fallback for when I’m not eating sourdough. This recipe makes one medium sized loaf, enough for a couple of lunchtime sandwiches and several slices at breakfast each for the two people in the little loaf household. Spelt is in fact an ancient grain, and an ancestor of modern wheat. Slowly add the remaining water until you’ve picked up all the flour from the sides of the bowl and the dough is soft, but not soggy. We all suffer from a soggy bottom or a droopy sponge occasionally - I'll explain how to stop them happening. Wholemeal flour is a healthy and delicious way to keep those New Year fitness and diet promises How does it compare to the Paul Hollywood one? 1 cup olive oil for cooking and to finish 8 rashers of smoked back bacon, rind removed 150 g Cheddar cheese, grated 1 cup … - Put the plain flour, bicarb and salt in a big bowl and stir in the wholemeal and the sugar. I always add an extra 5 minutes of kneading when using malted flour, as the protein levels can vary. Becs – it’s a great work out and so therapeutic! Paul Hollywood presents a series in which he reveals the secrets of breads from all over the world and shows how a loaf can be transformed into delicious dishes for breakfast, lunch and dinner. Hi, I’m Kate, nicknamed at the age of two by a great aunt who noticed my appetite for bread was bigger than I was. Place the tin inside a black plastic bag and leave to prove for about one hour, or until the dough is doubled in size and springs back quickly if you prod it with your finger. Avocado with poppy, pumpkin or sunflower seeds is a lovely, crunchy alternative, or replace the avocado with silky scrambled eggs or herby homemade hummus and you’ve got the simplest and most delicious of suppers. It toasts beautifully and sliced thin, spread with butter and filled with cheese this bread also makes an amazing toastie, toothsome bread giving way to a molten middle with those lovely little crisp bits where the cheese spills over the edge and melts into a salty golden crust. Wholemeal Mixed Seed Bread Makes 1 loaf The distinctive character of this delicious bread is created by your chosen mixture of seeds. Edible Cleveland serves as a resource for local food including what’s in season, producer spotlights, where to buy and where to eat! I hope you’ll be inspired to make more recipes from the blog soon Kate x, Pingback: Baked Blackberry, Blueberry & Coconut Crunch Oatmeal | thelittleloaf, Pingback: Festive Fig Rolls with Orange, Honey & Cinnamon | thelittleloaf. My pleasure, so pleased you enjoyed it! Last Updated on June 10, 2020 by Leyla Kazim. The perfect sandwich loaf – I often take this in for my lunch. Back then it felt like such an achievement – a whole afternoon of weighing, mixing and kneading, praying that it would rise, that the oven was the right temperature and that I’d end up with something edible after all that effort. Thanks for sharing the recipe :-). Your email address will not be published.

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