Wholemeal Toast Bread

Ingredients:

300 g. wholemeal flour

200 g. bread flour (sifted)

2 tbsp. brown sugar

2 1/2 tsp. instant yeast

1 tsp. salt

1 tbsp. honey

320 ml. water

40 g. unsalted butter

Methods:

1. In a mixer bowl, add wholemeal flour, bread flour, brown sugar and instant yeast.  Using a dough hook with your hand, stir the mixture.  Then add in salt, honey and water.  Mix at medium speed until the dough comes together.
2. Add in butter and continue to mix for about 10 minutes, or until the dough pulls away from the side of the bowl.  Do a window pane test to check if the dough is ready.
3. Tip the dough onto a pastry mat, lightly floured.  Fold and tuck the dough over to the bottom until it forms a ball.  Cover with a kitchen towel and let it proof for 1 hour or until double in size.
4. Tip dough onto the pastry mat.  Flatten the dough with both your palms to degas.
5. Divide the dough into 3 portions. Fold and tuck the dough over to the bottom until each form into a ball.  Cover and leave for 10 minutes.
6. Take a dough and flatten with palm, then roll with rolling pin into oval shape.  Fold the longer left side into the middle, then the right side, where they both meet.  Using a rolling pin, roll from middle part up, and also middle part down, twice.  Fold and roll down the dough from the top using your fingers until the end nearest to you to form a log.  Pinch to seal the ends.  Repeat with the other 2 balls.  Cover and leave for 10 minutes.
7. Take one dough, and place it vertically on the pastry mat, press using your fingers to flatten, then use a rolling pin to roll up from the middle, follow by down from the middle for 2 times until long; then turn over the dough, roll using your fingers from the top to the end nearest to you to form a log.  Pinch to seal the ends.  Repeat with the other 2 balls.
8. Arrange on a greased baking tin.  Cover and leave to proof for 45 minutes.
9. Spray the surface with a little water.
10. Bake in a preheated oven of 190 degree Celsius for 40 minutes.  After 15 minutes, the top turns golden brown, cover it with aluminium foil, and continue to bake until the end of the baking time.
11. Remove from the oven and place on a wire rack to cool.  Turn the bread out of the baking tin, once its slightly cool down.
12. Slice and enjoy once the bread has totally cool down.

After first proofing

After second proofing

Note:

The actual size of the loaf pan is 23cm x 12cm x 11cm; since I don't have this size, I am just making use of whatever pan that is nearest to the size.  So, instead of dividing the dough into 2, I divide mine into 3; since my baking tin is longer but smaller in width.  

This recipe is adapted from 'Kathrine Kwa Baking Tutorial' with slight adjustment to suit my baking preference.