Friday, September 2, 2011

Homemade Wholemeal Bread - Water Roux Method

It has been a while since the last time I made some bread.  I have try different methods and I still come back to this simple to make method and which produces best result in the bread still remains soft and fluffy by the time I finished eating them ( I normally finishes a loaf the next day )  Homemade bread is the best bread to preservative and no chemical such as bread softener is used....thus making homemade bread the healthiest to consume bread ever.   You do not need a bread machine to produce such soft and fluffy bread. I use a cake mixer with the dough hook attached...and I am on the way to making the best bread ever :) seriously and not much kneading involved.   Wild Boar has now accepted my homemade bread and he loves them with marmalade and butter.  He was telling me to make my own homemade jam as well...well...lets see , if I am not hooked on dramas and movies, maybe I shall make my own jam then :p

I made these wholemeal loaves using the water roux method and I heart this method for it is simple and easy and doesn't need much kneading to produce an excellent soft and fluffy bread.  Thanks to Grace of Kitchen's Corner for sharing this burger bun recipe. I tweaked it , added wholemeal flour to the recipe and resulted in two beautiful wholemeal loaves !

Homemade Wholemeal Bread 

Ingredients :

120g bread flour
100 g wholemeal flour 
56g plain flour 
20g milk powder 
42g caster sugar 
half teaspoon of salt 
6g yeast 
30g beaten eggs 
85-90g water 
84g water dough 
22g unsalted butter

Recipe for the water dough "water roux":

Cook 125g water with 25g bread flour at medium low heat, keep stirring until it become thicken and no lumps left. If you've a candy thermometer, measure it until the temperature turn to 65C then turn of the heat. Cook it until quite liquid consistency like the baby porridge. Transfer to a clean bowl to cool down.

Method of making the bun :

Place all the ingredients for kneading except the butter until everything come together and become a smooth dough then add in the butter a little at a time.

Let the dough slowly absorb the butter then turn to speed two if you are using kitchenaid mixer. Knead until the dough no more sticking at the side of the mixing bowl and the dough should be very smooth and elastic.

Let it proof for 40 minutes in a clean bowl cover with cling warp.

Divide the dough into 2 portions or any size you like it to be then let it rest for 10 minutes.

Shape them into loaves and let the it proof for 40 minutes in a greased loaf tin . Bake at 180C for 30 minutes or till it sounds hollow when you knock it.

Have a great weekend !

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  1. So inviting, this lovely fluffy loaf of yours. My other half also likes homemade bread, but I'll normally dump everything in the breadmaker and add in whatever I have if I want to bake a loaf. Water Roux method....not for me. See you!

  2. Once you start making your own jam, there'llbe no turning back.
    Homemade jam taste absolutely delicious and fruity compared to sugary store bought ones.
    So far I've done marmalade, strawberry jam, 2 types of apricot jam, but haha, have only posted 1, all still in my "store".
    Will find a day to get them done

  3. Lovely baked! The bread looks amazingly soft & moist. Thanks for sharing the recipe.

  4. This is a very healthy I would love to make. Looks so soft and homemade is the best :)