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This is my sister’s recipe for bread that stays soft even after a few days. She made it for me while I was back home in Penang a few days ago. I loved it so much I immediately repeated the recipe as soon as I returned to KL. I highly recommended you try it if you are looking for a wholemeal bread recipe. The technique she discovered is to let the dough rise 3 times.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How To Make Wholemeal Bread

Yields: 1 Loaf

INGREDIENTS

500g bread flour (I used Japan High Gluten Flour)
40g bran
1 ½ tsp instant yeast
2 tbsp milk powder
40g brown Sugar
1 ½ tsp Salt
20g butter
20g corn oil or olive oil
300g water

Utensil:

12x25x11cm loaf pan

METHOD:

Add all ingredients (except butter and olive oil) into the bowl of stand mixer. Using the dough hook on a stand mixer, knead for 3 - 5 minutes until the dough comes together. Add in butter and oil, continue kneading for 10 - 12 minutes till the dough come together, become elastic and tacky but not sticky. I stopped half way to prevent the motor from overheating.
Then let the dough complete the first round of proofing, about 60 minutes until double in size.
Punch down the dough and slightly knead the dough by using hand. Cover the dough and let it rise until double in size. The second round of proofing will take shorter time, about 45 minutes.
After completing the second round of proofing, transfer the dough to a clean floured surface. Roll out with a rolling pin into rectangle shape. Roll up the dough until a log is formed. Place dough in a 12x25x11cm loaf pan lining with non-stick baking sheet. Let it rise for another 45-60 mins.
15 minutes before baking, turn on the oven to 200 C. Bake in a preheated oven for about 30 minutes or until golden brown.
Remove from the oven and transfer onto a wire rack. Let cool completely before slicing.

GENERAL NOTES:

KNEADING TIME

For kneading, please regard the timing provided as an indication only. It is only meant as a guide. Timing may differ depending on the brand of flour and electric mixer used. The protein content may vary from one brand of flour to another.

OVER KNEADING

Some have experienced the dough breaking during the second proofing. If that happens it is due to over kneading. Please stop the machine and check your dough during the final cycle of kneading to ensure that you don't over knead. Every machine is different and there is always a chance of over-kneading when using a machine. You may need to adjust this timing and stop as soon as you reach the window pane stage. This happen especially to Yudane dough method. I noticed that it is harder to achieve a very thin window pane with Yudane method dough.

FLOUR

The right flour plays a very important role in bread making. Usually bread flour content around 11.5 - 13.5% protein, while high gluten flour is around 13.5 - 14.5%. All purpose flour content less protein around 9 - 11%. To achieve fluffy, soft and light bread, I used Japan High Gluten Flour in most of my bread baking. Sources from here and here.

HYDRATION

The liquid measurement given is also a guide. It is advisable to always reserve some liquid and not add it all in one go. This would give you the opportunity to adjust if necessary. If dough is too dry, add the reserve liquid one tablespoon at a time until the right consistency. This is because each flour absorbs water and hydrates differently.

PROOFING

Please note that the proofing timing may also vary depending on your climate and environment. The humidity and temperature at your place will influence how dough rises.
If you are unable to judge by just looking at the dough, you can do the finger poke test:

First Proofing:

Lightly flour or oil your finger or knuckle, gently poke in the centre of the dough then remove your finger. If it bounces back immediately without any indentation then it needs more time.
If the indentation stays and it doesn’t bounce back or if the dough collapses, then the it is over proved.
If it bounces back just a little, then the dough is ready to be punched down and shaping.

Second Proofing:

Lightly press the side of the proved dough with your finger. If it bounces back immediately without any indentation, it means the dough is under proved and needs more time before baking.
If the indentation stays and it doesn’t bounce back, it means it has been over proved.
If the indentation slowly bounces back and leave a small indentation, it is ready to bake.
There will be a final burst of rising once the bread is placed to bake in the oven and it is called oven spring.

WRINKLE TOP OR SHRINKING

If your bread collapses or gets wrinkled on top after removing from oven, it could be because your dough over proved during the second proofing. Please proof your dough until it just reaches or is slightly below the rim of the pan.

BAKING

Do also note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

Comments

IreneMay 24, 2018 at 3:15 AM
Hi Yeanley,
If i dont hv bran can i use other flour? Or which brand do u used. I cant find im supermarket.😊
IreneMay 24, 2018 at 3:15 AM
This comment has been removed by a blog administrator.
EileenJune 16, 2020 at 11:00 PM
Hi, is it possible to half the recipe to make into the loaf? Need to increase or reduce any ingredient? TIA :)
UnknownMarch 25, 2021 at 7:35 AM
Hi ...how many wholemeal flour should I use ? There' s no measurements for wholemeal flour ? thank you