No knead easy wholemeal bread
Ever wanted to make a vogels style bread at home? Try this easy no knead, one rise wholemeal bread recipe. The DYC Malt vinegar gives it a lovely savoury flavour and the slight crunch from the bulgar wheat makes for a great texture.
Recipe makes 2 loaves
TIPS
High grade or strong flour has more gluten so is best for bread-making.
This loaf is moist and keeps well with the help of the vinegar added as an ingredient.
Wholemeal flour is lower in gluten so this recipe produces a flatter loaf than those made solely with strong flour.
Brushing the top of the loaf with DYC vinegar makes a crisper top crust.
The hot water cupboard is usually a warm place to raise the dough.
Recipe Video
Ingredients
- 1/2 cup bulgur wheat
- 1 cup boiling water
- 1 tablespoon sugar
- 1 tablespoon honey
- 1 tablespoon DYC Malt Vinegar
- 11/2 cups warm water
- 2 x 8g sachets instant dried yeast
- 1 teaspoon salt
- 21/2 cups wholemeal flour
- 1 cup flour suitable for bread-making like High grade flour
- DYC Malt Vinegar for brushing
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1
Soak the wheat in the boiling water for half an hour.
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2
Mix sugar, honey, vinegar and warm water together in a large bowl, stirring to dissolve the honey.
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3
Mix in the yeast, salt, flours and undrained wheat until combined.
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4
Divide the mixture between two, 22 centimetre greased loaf tins.
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5
Cover lightly with plastic wrap and leave to rise in a warm place until double in bulk.
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6
Brush top of the loaves with vinegar.
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7
Bake at 220 degrees C for 15 minutes.
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8
Reduce heat to 180 degrees C and bake for 25 - 30 minutes or until the loaf sounds hollow when tapped. Cool in tins for 10 minutes before turning onto a cooling rack.
