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Fresh From The Oven November - Wholegrains and Wholemeal

Saturday, 2 November 2013

I decided to make the challenge for this month Wholegrains and Wholemeal because we are craving filling breakfasts and breads now the weather has colder here in the UK.  I usually make wholemeal or half and half breads for my family because it is an easy way to introduce fibre to our diet.

Whether you choose to use oats, barley, quinoa, rye, spelt, wheat, or other wholegrains the options are endless for delicious bready breakfast bakes.

You can use a breadmaker, bake bread by hand or use a mixer to do the kneading. If you bake a yeasted wholegrain or wholemeal loaf, buns or rolls then link up.

Wholemeal Bread

500g Wholemeal Bread Flour
1 tsp light soft brown sugar
1 tsp salt
1 sachet instant yeast
2 Tblsp oil
375ml lukewarm water (approximately)

Combine the flour, sugar, yeast, and salt in a large mixing bowl.  Make a well in the centre then add the oil and enough water to make  a soft dough.  Knead the dough for 5 - 7 minutes until smooth.  Put in a lightly greased bowl, cover with clingfilm and leave to prove until doubled in size.  

Grease a 900g/2lb loaf tin.  Knock back the dough, shape into a rectangle then put into the prepared tin.  Cover with clingfilm and leave until the dough has doubled in size once again.  Whilst the dough is proving preheat your oven to 220C/Gas Mark 7.

Bake the loaf for 30 - 35 minutes.  Cover with foil if the top is browning too quickly.  Remove from the oven and turn out onto a wire rack to cool completely.

Now it's your turn! 

Have a go at baking the challenge recipe, or one of your own, that fits the Wholegrain and Wholemeal theme.  Blog about it and link up by 28th November at the latest, and attach the Fresh From the Oven logo as shown on this page. 

The recipe you use for the Challenge can be one of your own or one you have seen elsewhere. Please be mindful of copyright and do not reproduce recipes verbatim that are not your own or that you have not obtained permission from the author to reproduce. Posts can include a link to the original source of the recipe if necessary.

You are welcome to republish old recipes/posts but please add the information about this challenge. 

Mention Fresh From The Oven in your post and include a link to this post.

If you do not have a blog but still want to take part, email me a photo of your bake and you will be included in the round up.

If you tweet about your post please mention @utterlyscrummy and #freshfromoven in your message and I will retweet all those I see.

Have a go at baking bread using Wholemeal flour or Wholegrains, make sure it is a recipe that uses yeast, and link up using the linky tool below.


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