No-knead Easy Wholemeal Bread
- Prep Time1 hr 15 min
- Cook Time45 min
- Total Time2 hr
- YieldMakes 2 loaves
Ingredients
- ½ cup bulgur wheat
- 1 cup boiling water
- 1 tablespoon sugar
- 1 tablespoon honey
- 1 tablespoon DYC Malt Vinegar
- 1½ cups warm water
- 2 x 8g sachets instant dried yeast
- 1 teaspoon salt
- 2½ cups wholemeal flour
- 1 cup flour suitable for bread-making (like High grade flour)
- DYC Malt Vinegar (for brushing)
Method
1
Soak the wheat in the boiling water for half an hour.
2
Mix sugar, honey, vinegar and warm water together in a large bowl, stirring to dissolve the honey. Mix in the yeast, salt, flours and undrained wheat until combined.
3
Divide the mixture between two, 22 centimetre greased loaf tins. Cover lightly with plastic wrap and leave to rise in a warm place until double in bulk.
4
Brush top of the loaves with vinegar and bake at 220 degrees C for 15 minutes. Reduce heat to 180 degrees C and bake for 25 – 30 minutes or until the loaf sounds hollow when tapped. Cool in tins for 10 minutes before turning onto a cooling rack.
The DYC Malt vinegar gives this bread a lovely savoury flavour and the slight crunch from the bulgar wheat makes for a great texture.
Tips:
This loaf is moist and keeps well with the help of the vinegar added as an ingredient. Wholemeal flour is lower in gluten so this recipe produces a flatter loaf than those made solely with strong flour. Brushing the top of the loaf with DYC vinegar makes a crisper top crust. The hot water cupboard is usually a warm place to raise the dough.
