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RECIPES
WHOLEMEAL BREAD AND ROLLS
INGREDIENTS
4 cups (600g) wholemeal plain flour
3 tablespoons milk powder
2 teaspoons salt
3 tablespoons sugar
1 teaspoon bread improver
2 teaspoons Tandaco yeast
2 tablespoons olive oil
1⅔ cups (400ml) water
Extra bread flour, for kneading
Egg glaze (Recipe Page 59), optional
Seeds (poppy, sesame, linseeds), optional
METHOD
1. Assemble Mixer using dough hook.
2. Place flour, milk powder, salt, sugar, bread
improver and yeast into mixing bowl.
3. Using speed 1-2, slowly add the oil then
the water to the dry ingredients. Mix for 1
minute until a dough ball starts to form.
4. Turn the dough out onto a lightly floured
surface and knead by hand until the
dough is soft and pliable
NOTE
The dough should be well kneaded at
this stage to develop the gluten that
provides the elasticity to the dough
and enables it to rise.
5. Place the dough ball into a large bowl,
loosely cover with plastic wrap and leave to
stand in a warm area for 20 minutes or until
doubled in size.
6. Remove the risen dough from the bowl and
knead again on a lightly floured surface.
7. For bread: shape dough into a roll shape to
fit a large lightly greased bread tin or divide
into two to fit two smaller bread tins. For
bread rolls: divide dough evenly into 16-24
pieces, knead into balls and place close
together on a lightly greased baking tray.
8. Cover loosely with lightly greased plastic
wrap and leave to stand in a warm area for
30-40 minutes or until well risen. Remove
plastic wrap.
9. Brush top of dough with Egg glaze and
sprinkle with seeds if required.
10. For bread: bake in a preheated oven at
200°C for 40-50 minutes or until cooked
and golden brown. For bread rolls: bake in a
preheated oven at 180˚C for 15-20 minutes
or until cooked and golden brown.
11. Remove from pan or trays and cool on
wire rack.