This wholemeal bread very cottony soft because it's made by plenty of milk. It's been our daily bread for year. Sometimes I bake the dough in the bread tin but this time I just simply rolled it into two log and bake. Well, it's just another kind of sensation. I used some leftover bread to make some sandwich french toast with cheesekraft, ham and some parmesan cheese, it's very enjoyable breakfast!
Recipe for the bread:
Bread flour 270g
Wholemeal flour 30g
Cold milk 240g
Unsalted butter 12g
- Mix all the dry ingredients in a kneading bowl with 240ml cool milk except butter. Knead until everything combine.
- Gradually add in the butter continue the kneading process until it become smooth and elastic. (the dough might have a bit wet but not sticky, you might need longer time to knead it)
- Shape it into a smooth round dough, cover with cling film and let it rest for 80 minutes.
- Divide the dough into 2 equal pieces and roll to form 'ball' shapes.
- Flatten each dough and roll out into a longish shape. Roll up the dough like a swiss-roll. (I put some rye flour on the bread to give a country look. Place the rolled doughs on a baking pan proof for 60 minute.
- Bake approximately 25 minutes or until golden brown at 190'C preheated oven.
To make six pieces of french toast.... you will need six slices of bread, 1 egg, 3 tbsp milk, 1 tbsp sugar, pinch of salt and pepper, 1 tbsp grated parmesan cheese, six slices of ham and cheesekraft.
- Mix the egg, milk, sugar, salt, pepper and parmesan cheese in a bowl.
- Cut apart (don't need to cut into to two slices) on each slice of bread and place a ham and cheesekraf to sandwich.
- Over medium-low heat, melt 1 tablespoon of butter in a saute pan. Soak the sandwich bread with some egg mixture and cook on the pan each side until golden brown.