Whole Grain Bread
|Wholemeal plain flour||3 3⁄4 Cup (60 tbs)|
|White plain flour||1 3⁄4 Cup (28 tbs)|
|Gluten flour||2 Tablespoon|
|Compressed yeast||30 Gram|
|Warm water||2 Cup (32 tbs)|
|Kibbled rye||1⁄3 Cup (5.33 tbs)|
|Kibbled rye||2 Tablespoon (Extra Required)|
Combine sifted flours and gluten in large bowl; return husks in sifter to bowl.
Combine yeast and sugar in small bowl, stir until liquid, stir in 1 cup of the water.
Add to well in centre of dry ingredients, stand covered in a warm place until liquid starts to bubble — up to 10 minutes.
Stir some of the flour into yeast mixture, add kibble rye, salt and butter, mix in with remaining water; mix to a firm dough.
Cover bowl with plastic food wrap, stand in a warm place for 15 minutes.
Turn onto a lightly floured surface, knead well for 10 minutes, incorporating as little flour as possible from the board.
Place in bowl, cover with plastic food wrap, stand in a warm place for 1 hour.
Turn onto floured surface; shape into 2 loaves, place into 2 greased loaf tins (base measures 11cm x 18cm).
Stand in a warm place until doubled in bulk, about 30 minutes.
Brush tops with Glaze, sprinkle with extra kibble rye.
Bake in hot oven 15 minutes, reduce heat to moderate, bake further 15 minutes.
Remove bread carefully from tins, place on tray, return to moderate oven bake further 30 minutes or until crust is well browned.
Glaze: Combine egg white and water, beat until combined.