Wholemeal Bread by CShuan Yeoh

Using Kenwood BM250

I use the BM recipe for 500g basic white bread, incorporate tang zhong – 20% of 500g is 100g.

Tang zhong 100g (cook 25g bread flour + 125ml water, stir constantly until thicken and whisk left lines, cool down and use only 100g)
Water 245ml – 83ml = 162 ml
Vegetable oil 1 tbsp
Bread flour 350g – 17g = 333g (I replace 60g of this with wholemeal flour, optional)
Milk powder 1 tbsp
Salt 1 tsp
Sugar 2 tbsp
Easy blend dry yeast 1 tsp

Select ‘dough’ function to knead and proof, takes about 1.5 hours. Then remove the risen dough from BM, retrieve knead paddle. Punch down, roll into square, spread fillings of your choice or none (in this pic is mixed nuts), swiss roll the dough, cut into preferred equal portions, put the portions side by side seam side down (you get loaf with humps by doing this) back into the BM. Let the dough proof inside BM until almost double in size. Finally select ‘bake’ function. 

Note : Whole meal flour is higher in fiber & nutrition values, very fragrant too but it make the bread stiffer, more dense and coarse. Tweak your own ratio until you get the goodness of both world – fairly soft bread, packed with fiber & nutrition.