Alright guys, what are you doing?
It’s game time!
Don’t do that, Zach.
Hi Bold Bakers, have you ever made whole wheat bread and its really heavy, it doesn’t rise
properly and it turns out kinda dense and doughy?
Well this is quite common so don’t feel like you’re alone.
Now there’s a really simple way you can solve this and I’m going to share that with
you in this video and by the end of it you’ll have a soft fluffy whole wheat bread.
As always we have Zach behind the camera and Kevin and baby George in the corner.
Alright, George and I are here to help out however we can.
As always all of my recipes can be found on my website.
So we’re gonna start out in a nice big bowl.
Into this we’re going to add in some white flour, plain flour, whatever you have, you
don’t need bread flour for this recipe.
Now for the whole wheat flour this is what you do, keep your whole wheat flour in the
fridge or in the freezer this keeps it fresh for much longer because we don’t use this
as much white flour and what can happen is it can go rancid because it has fats in it,
so keep it in the fridge keep it in the freezer it’ll last so much longer.
Gemma how long do you think it will last?
Oh months, I keep it for like 6 months in my fridge.
So whole wheat flour is great to work with, it is high in fiber and it contains the whole
grain of wheat, the bran and the germ.
But white flour has all that removed so it’s nice to work with a little bit of white flour
and a little bit of brown flour.
So here’s the thing, you always want to mix white flour and whole wheat flour, you
never use 100% whole wheat flour, this is how you end up with stodgy heavy breads, you
want to cut it with a little bit of white, so roughly, two to one.
Here I have two cups of white and 3/4s a cup of brown and that’s the perfect amount.
Now into this we’re going to add in some really lovely add ins that are great for you.
We’re going to add in some rolled oats which are high in anti oxidants.
We’re going to add in some flax seeds which are really high in omega 3 fatty acids, you
can also use bran.
We’re going to add in some pumpkin seeds which are also high in anti oxidants.
And we’re going to add in sunflower seeds which are rich in vitamins and minerals.
And then I also like to add in some poppy seeds and some sesame seeds.
Gemma are all of these seeds required?
No all of these seeds aren’t required and that’s a good question, you can add in as
much or as little as you like and that’s really not going to change anything.
Also use what you have in your cupboard, that’s totally fine.And lastly into our dry ingredients
we’re going to add in a little salt and some yeast.
And then mix all of these ingredients together.
So you probably noticed the whole wheat flour I used was kind of fine, if yours is a little
bit coarser that’s totally fine you just might need a little bit more or less liquid.
But we’ll get to that.
And now actually speaking of liquid we are going to mix our liquid in a separate jug.
So into this I’m going to admin some milk, honey and some butter.
And then you want to pop this into the microwave, let the butter melt and get kind of room temperature,
blood temperature, and then we can add it to the rest of our ingredients.
So it’s slightly warmed and the butter is melted, add it into your dry ingredients.
And then with a wooden spoon mix it all together until it forms a dough.
Now hold a little bit back, you don’t want to add it in until you need all of your liquid.
I always say this about baking but everyone’s flour is different, so you might need a little
bit less liquid you might need a little bit more, that’s totally fine.
And I do see that I need the rest of my liquid so I’m going to add that in there.
Perfect.
Gemma is there a dairy free option?
There is a dairy free option, that’s a really good question.
You can use vegan butter you can use dairy free butter, you can also use any kind of
a dairy free milk, be it nut, soy, whatever you like, whatever’s your preference.
So mix it until your dough comes together it is a bit of a sticky ball, that’s totally
fine.
I’m gonna get a little bit of flour, put it on our work surface.
And then just turn your dough out.
And then on the countertop just start kneading your dough.
So just knead it like you would a regular dough, that’s the beauty of this bread is
that it can all be done by hand which just makes it so much easier.
So a few weeks ago I did a white sandwich bread and that was a huge big hit you guys
went nuts for it, so that’s why I’m doing a whole wheat version because it was much
requested.
It’s great for making sandwiches and toast.
Toast and a cup of tea is one of my absolute favorite things in the world.
And Irish butter.
So on your counter just knead it for around 8 minutes or so.
Until it gets nice and firm.
So there you go my dough is lovely and smooth, so here’s what I’m gonna do I’m gonna
take the bowl that we mixed it in, add in a drop of olive oil, you don’t need that
much.
Take your dough, like so, and just swirl it around the olive oil in the bowl.
The reason why we like to grease our bowls when we put dough in is because dough is a
living thing and you don’t want it to struggle as it’s rising.
You want to help it out and make it easy so you grease it so it’ll glide up the side
of the bowl.
And then we’re going to cover it, I like to use a shower cap.
I like to use a showercap because they’re reusable and air tight so they work really
well, you can use cling wrap if you wish.
So we’re going to set this to the side, it does take quite a long time to proof, 90
minutes, because of the whole wheat flour I give it extra time so you’re talking roughly
90 minutes so we’ll come back to it then.
Ok so it’s been 90 minutes let's have a peek.
Come here to me Zach, look how lovely and bubbly this is.
Beautiful dough.
So all you want to do is just take it out of your bowl, as you can see this is a big
loaf of bread.
I’m going to shape it into a log, if you want you can pinch these seams here.
And then, I have a 9 by 5 loaf pan here it’s a little bit greased and we’re going to
add our loaf into there.
Somebody asked me why I grease non stick pans and I do it for extra insurance, because I
would be broken hearted after all of this at the very end I went to turn out my bread
and it got stuck in the pan so I do it just in case.
There you go, our loaf is in the pan.
Ready to go, so here’s what we do.
We’re going to proof it again.
We’re going to proof it again for another 90 minutes.
It does take some time but trust me the b read at the end is well worth it so we’re
gonna come back to it when it’s nice and risen, it’s all puffy and then it’ll be
ready to go into he oven.
So it’s been almost 90 minutes and check out this loaf of bread.
It’s well risen, it’s nice and puffy it’s perfectly doubled in size I would say, so
the very last thing we’re going to do before we pop it into the oven is go over the top
with a little bit of egg wash.
Go very carefully now because it is quite delicate, you don’t want to burst any of
those air bubbles we got over the last hour.
And then sprinkle over some oats, some poppy seeds, and some sesame seeds.
This looks gorgeous now it’s ready to go into a nice hot oven.
I think this bread turned out amazing, as you can see it’s a lovely golden brown at
the top, it’s firm, it’s beautiful.
So what I’m going to do is just turn it out of the tin onto a rack.
So a lot of you know my rule about bread coming out of the oven you want to let it cool down
for at least an hour, but I’m going to slice into this one straight away so you can see
how soft and gorgeous it is.
So I’m just going for it.
Look at that, beautiful, really soft, great for sandwiches, great for toast and it also
freezes really well.
I’m going to butter it a little bit and I know someone who is going to love it.
I love the smell of hot bread.
You know you’ve got great timing Kevin.
And I love the taste, it’s so soft.
It’s soft, it’s a little bit sweet, it’s got all of the seeds and everything in there,
It’s absolutely delicious.
What do you think Georgy?
Good going man, thumbs up.
I think so.
Recipes on the website, thanks so much for watching and we’ll see you again really
soon.
Thanks guys, delicious.
Yeah it is delicious.