Whole Meal Bread

img_2275Whole Meal Bread

Yields: 1 Loaf (9″x5″x4″) and 3 x 70g buns


400g bread flour
140 g wholemeal flour
20g Black sesame powder
1 ½ tsp instant yeast
30g brown Sugar
1 ½ tsp Salt
40g butter
340g full cream milk (UHT)


Add all ingredients except butter into the stand mixer bowl and reserved 40g of milk.  Using the dough hook attachment, knead until the dough is pliable then add in the soft butter and continue to knead until dough achieved window pane stage. If dough appears dry, add a tablespoon at a time of the reserved milk. The dough should stick a bit at the bottom of the bowl.

Shape into a round ball and leave covered for first proofing. Dough should have doubled in size when done.  Timing is dependable on weather from 50-60 minutes.

Punch down the dough to release the air and place dough on a lightly floured surface. Weigh 3 x 70g dough and shape into buns.  Place on baking sheet for 2nd proofing. Roll out remaining dough into long rectangle shape then roll up like a swissroll.  Place all dough in a greased loaf pan and leave it covered with a damp cloth to rise.

Bake in a preheated oven at 180C for 40 minutes (loaf) and 20 minutes for the buns or until lightly golden.

Remove from the oven and unmould on to a rack to cool completely before slicing.

Notice:~ Just to inform that I have created a new group on Facebook as I am phasing out my blog posts because I have limited space left! So if you do not see anymore activities here, please head on over to that group to search for recipes which would be easy to find in the FILES folder (located on the top of the page) or in Albums.



  1. Vivian Yap said

    Pls advise how do I knead the dough using my hands as I don’t have a dough hook for my mixer.. also how long to knead b4 reaching window panel? Thanks in advance.


    • jeannietay said

      Hi Vivian, you need to knead at least 20-25 minutes by hand. I knead with machine and still took me about 15 minutes.


  2. Mel said

    Hi Jeannie

    Whenever I used the full amount of liquid stated in the recipe, I will end up with a sticky wet dough and a stiff dough if the amount of liquid is reduced.

    Would appreciate your advise on how to gauge the amount of liquid to use when bread making.

    Thank you.

    Liked by 1 person

    • jeannietay said

      Hi Mel, Always reserved about 1/2 cup of the liquid asked for and slowly add in one tablespoon at a time as you knead. Once you see the dough is forming with the dough sticking to the bottom of the bowl (if you are using a stand mixer) then you can stop adding. Continue to knead until dough is slapping the sides and no long feels sticky but still tacky.


      • Mel said

        Hi Jeannie
        Thank you. Will keep that in mind =)


  3. Culiana Rivitri said

    Hi Jean, could i change the dry yeast with herman, as i got alot of herman now in my chiller: D
    Kindly explain the method and calculation,thank you

    And i tried herman soft loaf, i use all the liquid in your recipe,and it turn out too sticky, but i dont add any flour. I wait until 8 hours, the dough rise 2x, but the bread dry and hard.
    I will try again….


    • jeannietay said

      why dont you used one of the herman recipe? just replace some flour with whole meal, say about 20%


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