BROWN & WHOLE MEAL/WHOLE WHEAT
RECIPES
For the purposes of these recipes you can consider whole meal and whole wheat flour to be
the same thing. It is of paramount importance to select the flour you use wisely. People
often buy plain brown or plain wholemeal flour in the belief that it will suffice for bread
making – sadly it won’t. Whichever brand you buy it must have the words ‘strong’ or ‘for
bread making’ on the packet.
BASIC WHOLEMEAL LOAF
Medium Loaf
Water 240ml
Strong wholemeal flour 350g
Strong white flour 110g
Salt 1 tsp
Butter/Oil 2 tbsp
Sugar 1 tbsp
Dried sachet yeast 2 1/2tsp
Select WHOLEWHEAT mode (3), select crust colour, press start.
Tip: You can use all wholemeal flour (460g) for this recipe. When making wholemeal loaves
it is always a good idea to check the consistency of the dough after the first kneading cycle
(10 minutes). It should be similar in density to the white bread dough in the previous
section. When the second kneading starts, add water or flour a table spoon at a time until
the desired consistency is achieved.
BASIC BROWN LOAF
Medium Loaf
Water 240ml
Strong white flour 460g
Salt 1 tsp
Butter/Oil 2 tbsp
Sugar (brown is best) 2 tbsp
Dried sachet yeast 2 1/2tsp
For this recipe you can either use the BASIC (1) or WHOLEWHEAT (3) settings.
Tip: You can use the above recipe for many other types of flour like multigrain, granary,
malted brown and many more. In most cases the recipe will not need any alterations. As
with the wholemeal recipe, check the consistency of the dough after the first kneading step.
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