Whole 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
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.
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