Like most people around the country, during lockdown I spent a lot of time baking. However, whereas banana bread and sourdough became household favourites, I took an interest in baking the humble wholemeal loaf. Just like Kingsmill's classic, I chose to make a 50/50 wholemeal and white flour mix so that it would have a higher fibre content but a similar light texture akin to a white loaf.
For this recipe I used a Bake with Jack recipe (minus the seeds), as getting the right ratio of water to flour is key for achieving an appropriate hydration in the dough, which affects the gluten network and overall finish.
In the past I have been disappointed with the shape and rise in the bread I have baked. Therefore, I decided that rather than baking on a tray as the recipe suggests I would use a tin to help achieve the classic loaf shape, and I was really happy with the results.
I would highly recommend taking a look at Jack's website and Youtube channel to produce the perfect loaf. Shaping your dough correctly is a vital step for ensuring a good rise in the bread, (even when using a loaf tin) and Jack's videos are informative and very easy to follow.
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