WHOLEMEAL LOAF

Recipe adapted from the book 'Magic Bread' by Alex Goh

INGREDIENTS A:
80g bread flour
55g boiling water

INGREDIENTS B:
180g bread flour
140g wholemeal flour
1 tsp molasses
20g sugar
8g salt (I reduced to 6g)
5g instant yeast

INGREDIENTS C:
190g cold water

INGREDIENTS D:
25g butter

METHOD:
1. Add the boiling water from A into flour, mix until well-blended to form dough.  Cover and set aside to cool.  Keep it into refrigerator for at least 12 hours.

2. Mix B until well-blended.  Add in C and knead to form rough dough.  Add in A and knead until well-blended.

3. Add in D, knead to form elastic dough.

4. Let it proof for 40mins.

5. Divide the dough into 40g each and mould it round.   Let it rest for 10mins. (I skipped this)

6. Mould it into cone shape.  Roll it out into triangular shape and roll it up. (I skipped this)

7. Place it onto a greased pan.  Let it proof for 45mins.  

8. Bake at 200C for 12-15mins.