Yoghurt Honey Wholemeal or White Bread

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Tried a recipe with Yoghurt and honey from Princess Linda, made into this Wholemeal loaf almost 1kg dough. Super tall and fluffy and good to eat on its own.

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Happy to find this staple recipe as I make the whole family’s bread, and this won’t last a week. You can also make it plain if you like and it will be equally tasty.

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Recipe (for 900g pullman tin)

A

  • 420g bread flour
  • 80g wholemeal flour (replace all with bread flour if making white bread)
  • 50g sugar
  • 1 egg
  • 90g sugar free yoghurt
  • 20g honey
  • 100g milk
  • 100g water

B

  • 1.5 tsp yeast

C

  • 1 tsp salt
  • 50g butter

Method

1. Mix A roughly with a spoon, set aside covered for 30 min to autolyse.

2. Add the yeast and knead till a rough dough forms. Then add C and knead till window pane.

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3. Form a smooth round dough and proof covered for 1-1.5 hrs, till double in size.

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4. After proofing, flatten and pat away large bubbles. Divide dough into 5 round doughs, about 195g. Rest them for 20 min.

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5. After resting, roll out and fold 1/3 In from both sides, then rest for 10 min again.

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6. Roll out lengthwise with a rolling pin, pat away bubbles at the edges.

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7. Swiss roll up.

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8. Place in tin and proof for 60-70 min, till up to 90% of tin height.

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9. Bake in this Pullman tin for 40 – 50 min at 185 deg C. Tent at 10-15 min with aluminium foil. Adjust your temperature and duration if not using this tin.

10. Turn out immediately to cool on wire rack. Wait for at least 1 hour or even overnight, before slicing.

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