JENNY'S 90-MIN WHOLEMEAL BREAD, Healthy, easy, wallet-friendly

Amazing soft, spongy tasty home-made bread that takes just 90 mins from start to finish...(less for rolls!)

Why bother with mass-produced bread after this recipe?

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67goingon50 has been searching for some time for a simple yeasted wholemeal loaf that's good for packed lunches. 

This recipe from the hilarious 'Jenny Can Cook' is really, really good.  It's so  tasty, the household will scarfe it down faster than you can bake it.  

For best results, you need electric beaters or a stand-alone mixer but it can be made by hand. 

The bread is nearly totally wholemeal flour and very, very good for blood sugar & digestion.  The finished loaf is light and spongy and somehow remains that way for days after baking.  

This is a wonderful loaf for busy families.  Your partner could make it.  So could an older child.

It is so easy on family budgets and you know exactly what has gone into it.

Give it a go.  You won't regret it.

Ingreds:

    260gm/9.1oz whole wheat flour*

      65gm/2.3oz bread flour (but all-purpose flour is ok)

        7gm/1 packet/2 tsp instant or active dry yeast (67 used instant)

        2 tbsp sugar

        1 tsp salt

    240ml milk, heated to 120-130f/48-54.5c for instant yeast or 110-120f/43.3-48.5c for active dry yeast

        1 egg
        2 tbs olive or other light veg oil

        

   up to 1/4 cup additional bread flour

Method:

1. Grease an 8 1/2 x 4 1/2 x 2 3/4-inch loaf pan 
2. Add flours, yeast, sugar in a large jug or mixing bowl; using a paddle beater or hand-held beaters on low speed, blend dry ingredients 
3. Continuing to beat on low, gradually incorporate milk then egg then oil.
4. Turn heat up to medium-high for hand-held beaters OR high for a freestanding machine; sprinkle in salt, beat 2 mins until thoroughly combined (Apparently this step can be done by hand but takes much longer; 67 hasn't tested it)
5. Reduce speed to low; add up to 1/4 cup bread flour until dough forms a mass (67 needed only a couple of tablespoons).
6. Place dough on floured surface and knead 50 turns (double that if you haven't a mixer).  (Knead: Stretch & press down firmly on one edge of the dough; turn a quarter and repeat)  
7. Cover; rest 10 mins.
8. Flatten dough slightly, roll up and tuck ends under; place in tin 
9. OR divide into 8-10 rolls, round or hot dog length & arrange close to one another on a lined baking tray 
10. Cover with a towel, let rise in a draught-free spot until it’s one inch taller than the pan, maybe 35 minutes but could be more depending on the weather. (20'ish mins for buns)
11. Preheat oven to 190c/375°F.
12. Bake 30 mins (15-20 for buns, depending size). After the first 15 minutes, cover loaf with foil tent to prevent over-browning.
13. Place on wire cooling rack; cool at least 10 mins before slicing/eating.

*67 used Duchy Organic Whole wheat,Waitrose £1.99 

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