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No knead easy wholemeal bread


Ever wanted to make a vogels style bread at home? Try this easy no knead, one rise wholemeal bread recipe. The DYC Malt vinegar gives it a lovely savoury flavour and the slight crunch from the bulgar wheat makes for a great texture.

Recipe makes 2 loaves

TIPS

High grade or strong flour has more gluten so is best for bread-making.

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.

 

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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)

Directions

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.
3
Mix in the yeast, salt, flours and undrained wheat until combined.
4
Divide the mixture between two, 22 centimetre greased loaf tins.
5
Cover lightly with plastic wrap and leave to rise in a warm place until double in bulk.
6
Brush top of the loaves with vinegar.
7
Bake at 220 degrees C for 15 minutes.
8
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.