Yes, this bread was made without a bread machine but with my Kenwood Chef mixer and baked with a conventional oven (though I also own a Breville bread machine).The last time I made wholemeal bread, my bread dough did not rise to double its size during proofing. I used my Kenwood Chef mixer to knead the whole recipe's dough. My mixer was not powerful enough to handle that volume. As a result, the dough wasn't well knead and did not feel warm (as I had learnt in class). I also used the wrong kind of yeast (Active Dry Yeast instead of Instant Yeast). The final bread turned out tough.
This time round I knead the dough in 2 separate batches. I used my Kenwood mixer to knead half the dough each time. As a result, the dough was well-knead and was warm enough before the proofing process started. I was so delighted when I saw how fast the dough double its size. The final satisfaction came when the kitchen was filled with the appetising smell of freshly baked bread.
Ingredients
125 g soft butter
60 g fine sugar
1 tbsp condensed milk
1/2 tsp salt
1 egg
15 g Instant yeast
200 ml water
50 g oats (instant or rolled)
350 g bread flour (or high protein flour)
200 g wholemeal flour
Method
- Mix butter, sugar, condensed milk, salt, egg, yeast, water and oats together for 3 mins, using slow to medium speed. (Kenwood Major, Chef or Kitchen Aid mixers are recommended)
- Add in the bread flour and wholemeal flour and beat into a smooth dough for 10-15 mins, using maximum speed. The dough should be slightly warm if sufficiently beaten. 100 g of nuts or seeds maybe added to the dough, if prefered. Cover and let the dough rest for 30 mins or until double in size.
- Divide the dough into 60 g portion and roll into shapes of your choice. Place the shaped dough on your baking trays. Let there be a 2 inch gap between the doughs. Leave aside to proof for about 1 hour or until double in size.
- Preheat oven to 180 degrees C
- Bake at 7-9 mins or until golden brown.
Yields about 16 small buns.
