Baked a whole wheat butter bread loaf. 100% hand knead and 101% <3.
Recipe
bread flour 200g
whole meal flour 100g
instant dry yeast 1/2 ts
sugar 15g
salt 1/2 tsp
unsalted butter 30g
cold water 200ml
Combine all the dry ingredients into a mixer bowl, except butter. Pour in the wet ingredients bit by bit. Reserve 30ml first until the dough is formed, then add in the remaining wet ingredients. Add in butter and continue to knead until the dough turns smooth and elastic. Proof for 60mins or until the dough increase in double size. Punch in the dough to release the air and rest for 10mins. Divide the dough into 270g each (approx) and roll out (approx 40cm) and shape into swiss roll. Put the dough into the loaf tin and proof for 60mins. Bake in preheated oven at 210C for 40mins.
