



this is after the i mixed all the ingredients (A) and let it rise in the mixing bowl
after 90minutes, it rises so much.. a big bloated dough, happy dough
after i mixed with ingredient (b) in the bread making machines and knead for 30 minutes, i roll the three dough up and let it rise, this is how it looks likes, the above is already been in finaly pre-bake stage, rolled in swiss roll form.
post-baked, a bit too dark and hard crust.. i follow the instruction 30 minutes, maybe next time reduce it to 25mins
The end product was so satisfactory.. fluffy and aromatic.. real wholemeal. no eggs version le..
Finally i've made it ! the first bread-liked bread and no more kuih lapis..*eye rolling*
this bread is so fluffy.. and it is using the dough method i picked up from a food blog. she is really good in cooking/baking im gonna post the recipes (abstracted from her website) and the pictures(my own baking) here..
Ingredient: (A)
120g wholemeal flour
85g bread flour
4g (1 tsp) instant yeast
130g water
(B)
85g bread flour
15g caster sugar
1 teaspoon salt
10g milk powder
50g water
(C) 15g unsalted butter
Method:
Mix the dry ingredients in (A) in a mixing bowl. Make a well in the centre and add in the water. Mix by hand to form a soft dough. Place dough in a mixing bowl, cover with cling wrap and let it rise for 90mins.
Place the ingredients in (B) in the pan of the bread machine (according to the sequence as stated in the instruction manual of your bread machine).
Add in the soft dough in Step 1. Select the Dough function of the bread machine and press start. After about 8mins of kneading, add in the 15g of butter (Ingredient C).
Let the machine continue to knead the dough. After the kneading cycle has stopped (20mins), Stop and Restart the machine. Continue to let the machine knead for another 10mins.
--> my machines actually knead for 10 minutes, rest then knead for another 20 minutes so altogether 30 minutes, i no need to stop/restart.
Stop the machine and place dough in mixing bowl, cover with cling wrap and let it rise till double in volume for about 60mins.
Remove dough and give a few light kneading on a lightly floured work surface. Press out the trapped air as your knead.
Divide into 3 equal portions and shape into balls. Cover with cling wrap, let the doughs rest for 15mins. Flatten and roll out each dough into an oval shape (20cm by 10cm).
Roll up swiss roll style and pinch the seams in place. Place in a pullman tin (size, 7.5"x4"x4", well greased), seams side down. Cover the lid and let dough proof for 60mins or until the dough rise up to 90% of the height of the tin.
Bake at preheated oven at 190 degC for about 30mins. Remove from oven and unmold immediately. Let cool completely before slicing.
Happy.. next week, i shall try to let the machine do the work..











