Wholewheat Raisin Loaf (50% wholewheat) / 低溫中種全麥土司麵包(50%全麥麵粉)

With our hectic lifestyles, I guess it's relatively hard to eat healthy unless you really make a point to do so. Many times it's a matter of choices. People tend to head for fast food just to save some time. But we don't realize all the bad build ups in our body until it's possibly too late. :P Maybe we can put in a little more effort to make our diet a little healthier, the pay off will be most rewarding in the end. And introducing more whole grains into our diet is one way to be healthier. I am always looking for healthy breads to bake, so bare with me if this is like the 5th or 6th wholewheat bread post in my blog, haha! I reckon there will be more in the future. ;P

I found another great wholewheat bread recipe from "妃娟與大、小拉拉的網路日誌". Once I saw this I was sold. No egg, low fat and low sugar wholewheat bread and yet taste great, how wonderful is that? Not really a fan of wholewheat? Don't fret, once you taste this, you will be a changed man...or woman. :)

This recipe is again using pre fermentation method which again I have to stress I am a strong believer in that. It yields a much tastier bread then other techniques, seriously. Although it is more time consuming in terms of the preparation, but the bread will retain softness longer and produce a better texture and taste. You have to try it to believe it. Well unless you are not as picky as me(on breads), I guess any method will. ;P

Ingredients for Wholewheat Raisin Loaf (Makes 2 loaves 9x4x5)

Starter Dough:
424g wholewheat flour
212g bread flour
8.5g instant active dry yeast
403ml water

• Knead all ingredients of the starter dough together till it comes together as a soft pilable dough. Place dough in a large zip lock, seal and let rest for an hour. Then place dough in the fridge for up to 12 hours to 3 days.

Main Dough:
212g bread flour
8g salt
68g brown suagr
34g skim milk powder
160ml water

40g unsalted butter

• Knead all ingredients of the main dough together, except the butter. Add pre-ferment dough piece by piece. Knead after each addition until soft and smooth. Add butter. Knead until stretchable and pass the window panel consistency.
• Put the dough into a big bowl. Cover with cling wrap and let it prove for 30minutes till double.
• This recipe is enough to makes two 9X5 loaves. So into 6 equal portions. Flatten each portion with your hands to drive the air out. Roll it into square shape, cover and let rest for 5 minutes before shaping.
• For Loaf: Flatten the dough to drive the air out. Roll each out into a rectangular sheet with a rolling pin. Fold about 2cm from both sides towards the center and roll it out again. Roll the dough up like swiss roll (the width should be the same as the tin) and put them into the mould. Repeat for the rest of the 3 portions to make the other loaf.
• Let it prove for about 30-45 minutes or until the dough has risen to 80 to 90% of the depth of the loaf tin. You can either cover the lid or bake it open top. Omitted the egg wash if you want to make it a vegetarian version. Bake in 175C for 30 to 35minutes. Cover with aluminium foil if the top is browning too fast.
• Once baked, remove from oven and let cool in the loaf pan for 3 minutes. Then promptly remove the bread loaves from the tin and let cool completely on the rack before slicing or storage.

Quite amazing that 50% if the flour used is wholewheat and yet the end product was still as soft as any white loaf. The bread was really soft and springy. Love the addition of raisins, it makes it even more delightful to have it for breakfast, snack or supper. ;) Just spread on some cold butter and yums! The bread can stay soft up to 2-3 days. Simply place in fridge if you can't finish on the 3rd day and steam it up for 3-5 minutes and it'll be nice and soft again. ;)

Showing you all the "soft and tender" side of this wholewheat bread. ;) Try out this wonderful recipe and give your body something wholesome. ;)

Have a wonderful weekend all! And Selamat Hari Raya Aidilfitri to all our Muslim friends out there!