bran wholemeal loaf 麸皮全麦面包

I really love this kind of crusty loaf, it is like a European bread. Crunchy at the outside and so soft inside of the loaf. I even had a hard time to cut the loaf.


The scoring was not perfect, need a lot of practice on my future bread. But the colour of the bread is perfect, like golden brown. After resting for 15 minutes, I can't resist myself to sliced the bread.

We simply spread the bread with butter and "kaya" (Kaya, Serikaya or Srikaya is wildly popular in Southeast Asia, mainly in Malaysia and Singapore. It is a food spread, a fruit curd made from a base of coconut milk, eggs and sugar. -(adapted from Wikipedia). Can't stop eating it and we almost finish the whole loaf in that morning. Haha..

ingredients:
180g bread flour
10g bran
60g wholemeal flour
160g water
1 tsp castor sugar
1 tsp salt
1 tsp instant yeast
1 tbsp butter

1. mix all ingredients except butter to form a dough. (I use hand to knead the dough) about 20 minutes until the dough surface is getting smooth.
2. add butter, knead until all combine & smooth.
3. form the dough to round shape, cover & rest for fermentation about 1 hour or double in size.
4. after an hour, grease loaf pan with butter or oil. Punch down air out from the dough & shape dough & place dough into greased loaf pan. Wait for second proof about 1 hour or double in size.
5. preheat oven at 190℃. Scoring your loaf with a sharp knife & place your loaf at the lowest rack.
6. spray some water into your oven to create some steam & it will make a crusty loaf.
7. bake for 35 minutes.
8. remove from the oven and allow to cool for at least 15 minutes before serving.