Another Wheat Bread



Happy National Baking Week UK!
 

Actually, this bread supposed to be French Bread but I used mix of wheat flour and cake flour. The cake flour I bought is a bit sweeter (it's in Chinese character :), that's why the taste of this bread is somewhat like honey wheat bread. This time, it's not that heavy like the first time I baked Almost Whole Wheat Bread.  I made Roasted Tomato and Cheese Bruschetta for our potluck yesterday using this bread.

Ingredients:
1/2 cup warm water
2 teaspoon active dry yeast
3 cups wheat flour
1 cup cake flour
2 teaspoon sea salt
3/4 cup cold water

1. In a bowl mixer, mix warm water and yeast, let it stand for 5 minutes to bloom.
2. In another bowl, combine evenly 2 cups  flour, cake flour, and sea salt.
3. Add the flour mixture into the yeast,  add cold water and mix for 2 minutes.
4. Add the remaining flour at a time.
5. Knead for 5 minutes or more until the dough comes to together into a dough hook.
6. Place in a bowl, dust with flour (not to stick) cover with plastic until it double its size. Let it set in a warm place.

Punch down to remove air. Get a handful to form a loaf shape. Knead in a work surface, seam underside until the top surface is smooth. Place in a parchment cookie sheet. Cover a plastic not to dry out. Let it rise for an hour or more again to double its size.

Dust with flour and make a cut on top. Bake for 25 - 30 minutes in a pre-heated oven for 210°C (about 410°F).

Happy Tuesday!
Better bread in the basket than a feather in your cap.
~ French Proverb

Heart and Soul Hop

Tuesdays at the Table

Tempt My Tummy Tuesday
Food Quote