Wholemeal Loaf

People who know me well enough or have been reading my blog often would have know I'm a bread lover, especially wholegrain versions. I like food with the grainy, nutty or crunchy texture. Unfortunately my parents don't really fancy, and can't appreciate the goodness of it. Nonetheless I still buy it sometimes, or alternatively the softmeal texture which is not so grainy.

I made this simple wholemeal loaf posted by Happy Homebaker. I made it twice already. The first time, I didn't take note of the temperature and baked it at only 170°C to 180°C. Then the loaf didn't rise to a square loaf! :( I was quite disappointed, yea cos' just before popping into the oven, it had risen to about 90% of the pullman tin and I was quite confident actually. Thus I made it the second time again.

I preheated the oven to 190°C as stated in the recipe but still it did not rise to a square. Happy Homebaker said hers did rise to a square. Hmmmm...probably next time I would use a slightly higher temperature, since oven behaviour plays an important role in the results of baked goods many a time. Still, the bread remained soft for a few days and goes well with any jams and peanut butter cos' it's plain and simple. :)

Happy Homebaker got this recipe from 孟老师的100道面包 . I finally acquired this book! :) :) :) Gonna try out more bread recipes from this book. :D

The above were my first trial...This was my second try in making the bread. I made into a vegetarian sandwich by roasting some leftover eggplants and bell peppers to go with it. There you are! Wholemeal sandwiches. :D