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.  

½ cup bulgur wheat
1 cup boiling water
1 tablespoon sugar
1 tablespoon honey
1 tablespoon DYC Malt Vinegar
1½ cups warm water
2 x 8g sachets instant dried yeast
1 teaspoon salt
2½ cups wholemeal flour
1 cup flour suitable for bread-making (like High grade flour)
DYC Malt Vinegar (for brushing)

Soak the wheat in the boiling water for half an hour.
Mix sugar, honey, vinegar and warm water together in a large bowl, stirring to dissolve the honey.
Mix in the yeast, salt, flours and undrained wheat until combined.
Divide the mixture between two, 22 centimetre greased loaf tins.
Cover lightly with plastic wrap and leave to rise in a warm place until double in bulk.
Brush top of the loaves with vinegar.
Bake at 220 degrees C for 15 minutes.
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.
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