Basic Wholemeal Bread
- Version 2
1.5 tsp Yeast
300g Whole wheat flour *
100g rye flour
200g Semolina flour
200g white unbleached flour
40g Vital Wheat gluten flour
2 tsp Celtic salt
2 Tbsp Olive Oil
4 Tbsp Organic Coconut Sugar* (or more if you want to achieve a sweet loaf about 6-8 Tbsp)
1 heaping Tbsp Blackstrap Molasses
480ml warm water
Add all ingredients into the bread pan in the order listed
Select wholemeal option
When the bread machine is mixing the flour, check to see if the dough consistency is right. It should be slightly sticky to the touch but not too sticky that you cannot work with if you were to work with it by hand. If too dry, add water 1 tbsp at a time, if too wet add flour 1 tbsp at a time.
When the bread machine is done, remove from the bread machine pan and let cool on a cooling rack.
Keep in a clean bag in the fridge up to 2 weeks.
Note: It is best to allow fresh yeast bread to rest for at least 2-3 days before eating.This is to allow the yeast in the bread to die; otherwise it will strive on the nutrients in the foods we eat, resulting to less nutrition available for our body to use.
*I mile my own wholemeal flour from organic non-gmo wheat grains. Usually home milled flour is denser compared to shop bought wholemeal flour (which is normally already mixed with white flour) that is why I use less wholemeal in my bread making, particularly in this recipe, as I want to achieve a lighter bread. But if you are using shop bought flour, you can use a higher ratio of wholemeal to white flour and still achieve a nice light bread.
*Coconut sugar is less sweet compared to regular white/raw sugar, so use less if not using coconut sugar (unless you don't mind it a little sweet).