Single Origin Stoneground Flour
BIO-WHEAT™ Wholegrain flour contains the whole wheat kernel; only milled and in a packet. In addition to the endosperm, BIO-WHEAT™ Wholegrain contains the wheat germ and all the bran. Because of all the fibre goodness, bread baked with wholegrain flour will be full flavoured and very healthy. You can be sure that nothing has been added or removed.
RECIPE: Farm-Style Bread
Tried & tested from the Fourie’s kitchen
INGREDIENTS
- 500 g (3 cups) BIO-WHEAT™ Wholewheat flour
- 15 ml (1 tbsp) brown sugar
- 5 ml (1 tsp) salt
- 7.5 ml (1½ tsp) instant yeast
- 15 ml (1 tbsp) oil
- 12.5 ml (¾ tbsp) vinegar
- 450 ml lukewarm water
method: Oven Bake
Mix dry ingredients together. Mix liquids together. Add liquid mixture to dry ingredients and mix together. Spoon into greased, medium-sized bread pan. Allow dough to rise in a warm place or preheated oven at
40 °C for 30 minutes to 1 hour. Preheat oven to 180°C and bake for 45 minutes to 1 hour. Remove bread pan from the oven and turn out. Allow to cool before slicing.
METHOD: Machine bake
Using the ingredients above, follow the instructions for your specific model of bread machine.
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