Wholemeal loaf with 50 % white bread flour and some vital gluten.
- 400 g white bread flour
- 400 g wholemeal flour T150
- 2 tablespoons vital gluten
- 1 1/2 teaspoon salt
- 20 g fresh yeast
- 20 g butter
- 450 g water.
1. Mix flours, gluten and salt in a bowl. Make a well in the centre. Crumble the yeast with some of the flour. Add half of the water and start mixing water and yeast with some flour. Add the diced butter on the edges.
Continue mixing using more and more of the flour, add more and more of the water until all flour is absorbed.
Turn out the dough and knead for 5 minutes.
Leave to rise for 50 minutes to an hour.
2. Turn out the dough.
Form into 2 loaves.
Leave to rise for another hour.
3. Bake in a preheated oven at 200 C for about 30 minutes.
Leave to cool on a wire rack.