Wholemeal and Grain Bread

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Recipe's preparation

Place water into TM bowl. Add All sponge ingredients and mix 2 minutes, speed 2 at 37°.

Let rest for 30 mins. The sponge should double in size. If it doesn't, your yeast most probably needs replacing. (You can reduce the resting time if you are in a hurry. Even 5 mins would be good.) This step provides the ideal condition for the yeast to grow.

Sprinkle the salt and oil onto the sponge and mix speed 2, about 10 secs. Add the gluten, bread improver and the rest of the flour and mix at speed 5-6 until all flour is incorporated. Knead 5 minutes, "Closed lid" , "Dough mode" .

Remove from TM bowl and knead briefly by hand until smooth. Form into a ball. Place dough into a warm bowl, cover with cling wrap and let rise in a warm place for one hour, or until doubled in size.

Punch down dough, knead briefly to ensure all air bubbles are eliminated. Press out into a rectangle roughly the length of your bread tin, and roll up tightly. Place seam side down in a well oiled 900g bread tin. Alternately, place shaped dough into a well-floured banneton, (a cane basket used to shape the dough while it is rising, but never used to bake in) or onto a greased oven tray. Very loosely cover with the cling wrap or large plastic bag and leave in a warm place to rise for 30 - 60 minutes, until doubled in size. If using a banneton, when dough has risen, turn out gently onto a greased oven tray.

Meanwhile, preheat oven to 250°c for 20 minutes. If desired, sprinkle top of loaf with flour. Spray inside oven with water (6 sprays) turn temp down to 180°, bake for 35 mins, or until bread sounds hollow when tapped with a wooden spoon.

Turn bread out of the tin, and return to the oven for a further 4-5 mins to crisp the base.

Remove bread from tin and cool on a rack.