If you eat a lot of bread and want to try something a little different, why don’t you give this 50/50 bread a try? You get the best of white and wholemeal bread in one loaf – what’s not to like about that?
This bread is perfect for those who just like bread. If you like wholemeal but find it too heavy or you like white bread but want something a little healthier, why not combine the two and get a loaf of bread thats lighter than wholemeal and a little healthier than white bread – that way you get the best of both worlds!
I know that this bread is readily available in most supermarkets in the UK (I’m not sure about else where in the world) but why buy something filled with preservatives an added nasties when you can make it yourself, pretty easily at home? It’ takes next to no time, perfect for those lazy winter days/nights that are coming up!
This is the perfect loaf of give a go if you’re new to bread making as it can be made by hand or stand mixer (no bread machines, they’re honestly a waste of time). It uses only simple ingredients, which if you’re a baker should have in anyway, so why not try something new? At the time of making this recipe the UK was in a national lockdown, so was using everything I had in storage up before I bought more (when this recipe is due to be shared, there will probably be new guidelines and some sort of lockdown, so use the time to learn a new skill).
Anyway, let’s get started, shall we?
250g Strong White bread flour.
250g Wholemeal flour.
18g Fresh yeast.
30g White shortening.
12g Milk powder.
10g Granulated sugar.
Before you get into this recipe, you’ll want to do some prep work. Start by weighing up your ingredients, lining a loaf tin with a strip of parchment paper and getting any equipment you may need, such as a stand mixer and scotch scraper ready.
To start, grab your mixing bowl and place in the white flour, wholemeal flour and salt. Give them a brief mix together until they are combined.
You can then go ahead and add in the fresh yeast, white shortening, milk powder, granulated sugar and water and then mix on a low speed for 2 minutes followed by a high speed for a further 6-8 minutes, depending on how your dough is looking. The dough should be well formed and not sticky – the bowl will be almost perfectly clean.
Lightly flour your work surface with some flour and just give the dough a brief knead just to ensure the dough is fully ready.
Then place the dough into a lightly oiled bowl and leave somewhere warm and leave it somewhere warm for around 60 minutes or until the dough has doubled in size. Please use the time I have given as a guide, depending on the climate of your location, it may take more or less time to prove up.
While the dough is proving for the first time, its the perfect time to get cleaned up and ready to work with the dough again.
Once the dough has proved, you can then take it from the bowl and place onto a lightly floured work surface and knock it back. This is just process of removing the gases rear built up in the dough during the first proof. Bring the dough back into a ball shape and roll into a fat sausage shape, just big enough to fit into a loaf tin.
Place the dough into the lined loaf pan and cover loosely with clingfilm and prove for a second time, this time for around 45 minutes or until the dough has proofed up nicely.
While the dough is have its second proof, you can go ahead and preheat your oven to 230˚c/445˚f.
Once the dough has finished its second proof, you can go ahead and remove the clingfilm from the top of the dough. Place it in the preheated oven and bake for 30-35 minutes or until the bread has become well coloured.
To check if the bread is fully baked, turn it out of the loaf pan and tap the bottom. When you tap the bottom, it should sound hollow. If it doesn’t, place it back in the oven to bake for a little longer.
Otherwise, you’re done! If you can resist cutting into the bread while its warm, wait until its fully cooled down and then enjoy it as if it were a loaf of normal bread.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.