Kitchen Corner

September 7, 2009

Wheat Loaf

After explored some recipes of water roux dough, I'm quite miss the 孟老师的100道面包. So, I choose to make this wheat bread after flipped on the recipe book. I followed the recipe except adding ground almond into the dough. Anyway it still turn out quite nice. I think the Parmesan makes the bread very tasty which the bit of saltiness and the smell of wheat that is so nice to serve with a bowl of creamy soup or sandwich or even have it straight.
  1. Mix all the ingredients except butter at low speed using a dough hook mixer, then turn to medium speed until it become a smooth dough. Add in the unsalted butter and knead with low speed until the butter combine with the dough. Turn to medium speed continue the kneading process until it become a smooth and elastic dough. Place the dough into a big bowl and cover with cling wrap to proof for 80 minutes.
  2. Divide the dough to 2 portions and round them into small balls. Let it rest for about 10 minutes. Roll out each doughs into a longish shape about 35cm and roll in into a sausage shape.
  3. Cut 12 portions at each rolls but not cut through and pull each one of the cut dough to the left and another to the right alternately. Proof for 30 minutes. Egg wash the doughs and sprinkle some sesame seeds.
  4. Bake at 180'C preheated oven for 18 minutes until golden brown.


Pei-Lin said...

Hey! I saw this bread in the book, too! I think this way of shaping the bread is very neat! Yours look just as good as the ones in the book!


Happy Flour said...

Hi Kitchen Corner,

Oh, this so cute and nicely done. :)

Anh said...

What a wonderful loaf of bread you have there!

quizzine said...

I'm actually looking for a recipe that uses parmesan cheese, and here u have it! Is the crust soft or crisy? Does it taste like baguette?

thecoffeesnob said...

I love how these look like a string of leaves. Very cute! :)

Parita said...

Wow the loaf looks so artistic!

Kitchen Corner said...

Hi Pei-Lin,
Hi Happy Flour,
Hi Anh,
Hi thecoffeesnob,

Thanks for your compliments and lovely words! Hope you will like the recipe. Cheers!

Hi quizzine,
This wheat loaf not as good as baguette. It's another kind of texture which is slightly crisp and much softiness.

Velva said...

These wheat rolls look delicious! Thank you for sharing.

Oi Lin said...

You are a very talented baker! Have you ever thought of being a professional baker?
Oi Lin
AsianBakes Pte Ltd

Passionate About Baking said...

Hi Grace,
Wow! This bread looks very very pretty! It's like those faked ones they put at those posh bakery stores! Very impressive. And it'll be very ez to eat too! Just pull one out each time! Marvelous! :)

Kitchen Corner said...

Hi Parita,
Hi Velva,

Thanks for your compliments! Hope you like the recipe.

Hi Jane,
Thanks for your love words and it's so encouraging.

Hi Qi Lin,
Thanks for your compliments! I'm not qualify as a professional baker. But, I would love to learn more if there is any opportunity. Cheers!

Federica Simoni said...


Food For Tots said...

Your bread looks absolutely marvellous!! Your post comes just in time. I am also looking for whole wheat flour. Tks for your kind sharing.

Bits said...

This is so cute and looks tasty too! Thanks for sharing!

michelle said...

hello. i wanted to try ur recipe but i was hesitating because i wonder if there is any yeast in ur recipe. tq.

Kitchen Corner said...

Hi michelle,
So sorry that I forgot to type in the amount of yeast. It's 3 gram, Cheers!