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
Method – By Hand
Mix all dry ingredients together.
Add oil and water and knead into dough.
Knead dough on a floured surface for 10 minutes or until the dough is smooth and elastic.
Preheat oven to 200°C.
Place dough in bowl, cover and allow to stand for 10 minutes.
Shape and place in a prepared (teflon coated or oiled) tin.
Put in a warm place to rise, until double in size.
Spray lightly with water before placing in oven.
BAKE – 200°C (conventional oven) for approximately 35 minutes.
Method – By Machine
Add ingredients in the order your bread machine suggests.
Select the desired cycle (recommend approx 4 hours)
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.
