One of our New Years resolutions is to eat healthier. This resolution makes an appearance every New Year – possibly as a result of all the wonderful delicious treats we have consumed over the Christmas holiday period. Unfortunately one of the side effects of having two bakers in the house is an abundance of sweet treats.
Sarah has been baking a lot more bread lately. You can’t go past freshly baked bread for taste! Sarah baked a Wholemeal Vienna Loaf which was wholesome and tasty for our lunch. Made with wholemeal flour and topped with sesame seeds, it was delicious. She used our Kitchenaid for kneading the dough which made the process easier. With the warm weather we have been having lately, it didn’t take long for the dough to rise.
Wholemeal Vienna Loaf
Recipe type: Bread
- 1½ cups lukewarm water
- 2 tsp dried yeast
- pinch of sugar
- pinch of salt
- 500 g (17.6 oz) wholemeal flour
- 1 tsp salt
- 1 tblspn sesame seeds
- Combine water, yeast, and sugar in a jug, and set aside in a warm place for 5 minutes, until starting to become frothy. Combine flour and salt in a large bowl, and make a well in the centre.
- Pour the yeast minute into the flour. Knead in your kitchenaid mixer using the dough hook for 10 minutes, until smooth and elastic.
- Place into an oiled bowl and cover with a clean cloth. Stand in a warm place for about 1 hour, or until doubled in size. Turn out the dough and punch it down. Knead again for a minute until smooth.
- Shape the dough into an oval log and place on a lined baking tray. Brush with water and sprinkle with seeds. Use a small knife to cut slashes in top of bread. Cover with a clean cloth and leave to stand in a warm place for 30 minutes or until doubled in size. Preheat oven to 200 deg C (390 deg F).
- Bake for 35-40 minutes or until golden brown. To test if it is cooked through, tap the base, it should sound hollow. Transfer to a wire rack to cool.
Recipe is from Merle’s Country Show Baking.