A step-by-step guide to baking two delicious whole wheat loaves at home using hand-kneading technique. The recipe combines white bread flour with whole wheat flour for a lighter texture while maintaining wholesome nutrition.
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Adapted from a video by John Kirkwood
2 Brown (Whole wheat) Loaves: Plus, Hand Kneading Tutorial
cooking oilolive oil, cooking oil, or softened butter~1 tbspest.
white bread flour25 %
whole wheat flour75 %
salt~1½ tspest.
lardfor greasing tins; butter or solid vegetable fat can be substituted
~2 tbspest.
egg whitefrom a medium egg1
boiling watera pan of it, placed in oven bottom for steam~1 cupest.
Steps
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1
Mix runny honey into warm water. Add yeast and stir well. Set aside for about 10 minutes until fully active; if there is no change, the yeast is dead and must be replaced.
2
Pour the activated liquid into a large mixing bowl and add cooking oil (olive oil, other cooking oil, or softened butter).
3
Add white bread flour (25% of total flour) and whole wheat flour (75%), or use 100% whole wheat flour for a denser loaf. Add salt and combine everything.
4
Use a wooden spoon handle to bring all ingredients together in the bowl. It may feel dry at first, but do not add water. Scrape down any flour stuck to the bowl sides with a bowl scraper. If using a stand mixer, add everything to the machine and knead for 10 minutes with the dough hook.
5
Turn the dough out onto your work surface and use a bench scraper to bring it all together.
6
Set a timer for 10 minutes and begin kneading. Push the dough forward with both heels of your hands, fold the top toward you with your right hand, and rotate the dough 90 degrees with your left hand. Repeat this motion until the timer goes off.
7
Form the dough into a ball and tighten the outer skin. Lightly oil a large clean bowl, place the dough inside, and roll it around to coat both sides with a thin layer of oil. Cover the bowl and let it proof for 1 hour until at least doubled in size.
8
While the dough is proofing, grease two 2 lb loaf tins with lard, butter, or solid vegetable fat.
9
After proofing, tip the dough onto your work surface and knock it back by pressing out the built-up gas. Form it into a ball and weigh it; it should be around 1380 g (about 3 lb). Divide into two equal pieces.
10
Shape each piece into an oval. Cover with a dry cloth and let rest for 5 minutes.
11
After resting, shape each piece into a sausage shape. Do not worry about getting it perfectly shaped; it will sort itself out as it rises.
12
Place each shaped dough into the greased tin, gently pressing it into the corners so it does not dry out. Give each a thin coat of cooking oil. Cover with a dry cloth and let rise for approximately 45 minutes until the dough has risen about 4 cm (1½ in) above the top of the tins.
13
When you estimate about 10 minutes remain on the final rise, preheat the oven to 190°C (375°F or gas mark 5). As soon as you turn on the oven, add a pan of boiling water to the bottom to create steam for a crispy top.
14
Once the final proofing is complete, brush each loaf with egg white, being careful not to let the wash drip between the tin and dough. Use a lame or baker's blade to score a line straight down the centre of each loaf.
15
Place the loaves in the preheated oven and set the timer for 30 minutes.
16
When baking time is complete, immediately remove the loaves from the tins and place them on a wire rack to cool.
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