Recipes

Basic Bread Recipe - Using Laucke Wholemeal Flour (no added Salt)

Ingredients

Weight/
Volume
Ingredients Volumetric
Measure
500 g Laucke Wholemeal Flour 3⅛ cups
5 g Wallaby Improver 2 tsp
20 g Canola Oil (e.g. Olive) 4 tsp
325 g Water – Wholemeal Flour (65% of Flour weight) 1⅓ cups
6 g Wallaby Baker’s Yeast – Dry (if Baking by Hand) 2 tsp
3 g Wallaby Baker’s Yeast – Dry (if Baking in Bread Machine) 1 tsp

Method

  1. Method – By Hand

  2. Mix all dry ingredients together.

  3. Add oil and water and knead into dough.

  4. Knead dough on a floured surface for 10 minutes or until the dough is smooth and elastic.

  5. Preheat oven to 200°C.

  6. Place dough in bowl, cover and allow to stand for 10 minutes.

  7. Shape and place in a prepared (teflon coated or oiled) tin.

  8. Put in a warm place to rise, until double in size.

  9. Spray lightly with water before placing in oven.

  10. BAKE – 200°C (conventional oven) for approximately 35 minutes.

  11. Method – By Machine

  12. Add ingredients in the order your bread machine suggests.

  13. Select the desired cycle (recommend approx 4 hours)

  14. Remove from Bread Pan immediately after baking, and let cool on wire rack.

Helpful Hints

  • You may need to adjust your yeast slightly after your first bake whether it be decreasing or increasing to achieve the desired result
  • Unfortunately you cannot bake a no salt loaf with just the Rye Wholemeal Flour on its own, you can however add up to 25% of the total flour used. Eg. Total flour 500 g = Wholemeal Flour 375 g, Rye Wholemeal Flour 125 g.
  • Wholemeal flour contains sodium naturally that is not present at such high levels in white flour. Therefore, no flour other than wholemeal will work using this method.

  • Specialty Breads
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