This recipe had some issues. The amount of water called for wasn't nearly enough. But once I'd added an extra 500mL, it made a very nice dough indeed. And TF says that this is his favourite of all the homemade breads so far!

Wholegrain Brown Bread

Adapted from Edmonds Cookery Book

Ingredients

• 155g kiddled/cracked wheat
• 700mL boiling water
• 5g (1 tsp.) sugar
• 15g active dry yeast
• 465g hard (high grade/bread) flour¹
• 280g wholemeal/whole wheat flour
• 50g gluten flour (optional)
• 10g salt
• 35mL canola oil

Directions

1. Pour boiling water over cracked wheat, stir, and set aside for at least 30 minutes.
2. Stir in sugar.
3. Check that water isn't too hot. It should be about body temperature. Too hot will kill the yeast.
4. Once water is cool enough, sprinkle yeast over. Set aside for 15 minutes.
5. Add flours and salt and mix until it comes together into a dough.
6. Turn it out and knead for 5 minutes.
7. Add oil 1 Tbsp. at a time, kneading for 5 minutes after each addition.
8. Depending on your technique, dough may need another 5-15 minutes of working. Kneading should require little to no extra flour.
9. Place dough in a clean bowl, cover with plastic wrap, and set aside to rise for 60-90 minutes.
10. Turn risen dough out onto a lightly floured surface and press out any bubbles or trapped gas.
11. Divide dough into two equal portions and shape each one into a ball.
12. Smooth the tops, stretching to form a smooth sheet of gluten across the top. Let rest for 10 minutes.
13. Press each ball into a large, flat round, being careful not to rip the gluten sheet on top.
14. Keeping the smooth gluten sheet on the outside, fold each flat into thirds to make rectangles. Press flat and press out any air bubbles.
15. Starting with a short side, roll up the rectangles into cylinders (with the smooth gluten sheet still on the outside).
16. Press each cylinder into a greased loaf tin.
17. Cover with a damp cloth and set aside to rise for 30-45 minutes.
18. Bake at 375°F (190°C) for 30 minutes.
19. Let cool in tins for 10 minutes before turning out.

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¹ I just used all-purpose flour for this. It's not quite as hard as bread flour, but it's close. ^Back