Imagine pulling a golden, crusty loaf of Manitoba Whole Grain Bread from your oven, filling your home with an irresistible aroma that makes everyone's mouth water. This isn't just any bread - it's a rustic, hearty masterpiece that combines the robust flavors of Manitoba and whole wheat flours into a nutritious, delectable creation that will transform your home baking experience. Whether you're a seasoned baker or a curious beginner, this recipe promises to elevate your bread-making skills and deliver a restaurant-quality loaf that will have your family and friends begging for more.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 1 loaf
Ingredients
- 400g Manitoba flour
- 100g whole wheat flour
- 350ml water
- 10g salt
- 7g instant yeast
Instructions
- In a large mixing bowl, combine 400g of Manitoba flour and 100g of whole wheat flour. Mix them together thoroughly to ensure an even distribution of the two types of flour.
- In a separate bowl, mix 350ml of warm water (around 37°C or 98°F) with 7g of instant yeast. Stir gently until the yeast is dissolved and let it sit for about 5 minutes until it becomes frothy.
- Once the yeast mixture is frothy, pour it into the bowl with the flour mixture. Add 10g of salt to the bowl as well.
- Using a wooden spoon or your hands, mix the ingredients until they come together to form a rough dough. Make sure all the flour is incorporated and the dough is slightly sticky.
- Transfer the dough onto a lightly floured surface and knead it for about 10 minutes. Knead until the dough is smooth and elastic, adding a little more flour if necessary to prevent sticking.
- Form the kneaded dough into a ball and place it in a lightly greased bowl. Cover the bowl with a damp cloth or plastic wrap to retain moisture.
- Let the dough rise in a warm place for approximately 30 minutes, or until it has doubled in size. This is known as the first proofing.
- Once the dough has risen, punch it down gently to release the air. Transfer it back to a floured surface.
- Shape the dough into a loaf by flattening it into a rectangle and then rolling it tightly from one end to the other. Pinch the seams to seal the loaf.
- Place the shaped loaf into a greased loaf pan, seam side down. Cover it again with a damp cloth or plastic wrap and allow it to rise for another 20 minutes, or until it has risen to the top of the pan.
- Preheat your oven to 220°C (428°F) while the dough is rising for the second time.
- After the second rise, make a few shallow slashes on the top of the loaf with a sharp knife. This will help the bread expand while baking.
- Place the loaf in the preheated oven and bake for 35-40 minutes, or until the crust is golden brown and the loaf sounds hollow when tapped on the bottom.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 5 minutes. Then transfer it to a wire rack to cool completely before slicing.
- Enjoy your homemade Manitoba Whole Grain Bread fresh or toasted, with butter, jam, or as a base for your favorite sandwiches.
Tips
- Temperature is crucial: Ensure your water is precisely warm (around 37°C) to activate the yeast without killing it.
- Kneading technique matters: Don't rush the 10-minute kneading process. This develops the gluten and ensures a perfect texture.
- Rising environment: Find a warm, draft-free spot for proofing. A slightly warmed oven (turned off) or near a sunny window works perfectly.
- Slash strategically: Those decorative cuts aren't just for looks - they help the bread expand and prevent uneven rising.
- Cool completely before slicing: Patience prevents a gummy texture. Let the bread rest on a wire rack to allow internal moisture to distribute.
- Storage hack: Wrap completely cooled bread in a clean kitchen towel to maintain freshness, or slice and freeze for longer preservation.
Nutrition Facts
Calories: 150kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
