#Wholemeal Bread

[monstersandmaw]

Pause, weary traveller, and if you’d like to please take a slice of freshly baked bread to fortify yourself before you continue on your adventures. 🥖🍞. Take care out there.

[foodcreation101]

Bread Pudding with Wholemeal Loaf Bread 🍞🌾🍫

[buffetlicious]

The second ham I gotten for last year Christmas is this 2.5kg Virginia Semi Bone-In Ham (S$47.50). Unfortunately, due to the smaller size, there are more fatty parts than meat so those fatty portions would be utilized when mum stews the dried bamboo shoots for the upcoming Chinese New Year.

Mum bought these soft wholemeal bread from the local bakery so I took three slices to make the Ham & Mushroom Sandwich. Started off with baby rockets, slice of cheese to keep the leaves in place and a ring of pineapple for the bottom layer. Add a slice of bread and then caramelized shiitake mushrooms and pan-fried ham, topping off with another piece of bread. Overall, another hearty lunch though ham is a tad salty, but the tangy sweet pineapple managed to tone down the saltiness.

[askwhatsforlunch]

Bacon and Mushroom Toasts

One one gets home after a long day, whether out in the cold, on the road or shopping (or, like yours truly, all of the above!), tired, chilled to the bones and rather peckish, these Bacon and Mushroom Toasts are a simple but warming comfort!

Ingredients (serves 2):

4 rashers smoked streaky bacon

1 tablespoon olive oil

200 grams/ ounces cremini mushrooms

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1 garlic clove, minced

1/4 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

2 tablespoons good quality White Port

3 large slices Wholemeal Loaf

unsalted butter, softened

30 grams/1 ounce Mature English Cheddar

Heat a large nonstick skillet over medium-high heat. Add bacon rashers, and cook, about 2 minutes on each side until just starting to brown. Transfer bacon rashers to a plate, leaving their fat in the skillet.

Add olive oil to the skillet.

Dust cremini mushrooms, and cut them into thick slices. Add to the skillet, and sauté, coating in bacon fat and oil. Cook, shaking the skillet often, until browned, about 4 minutes. Add dried thyme and oregano. Stir in garlic, and cook, 1 minute more. Season with fleur de sel and black pepper. Cook, another minute.

Roughly chop bacon rashers.

Then, deglaze with White Port. Once evaporated, stir in bacon and crème fraîche until well-combined. Remove from the heat and let cool completely.

Preheat oven to 200°C/395°F. Line a baking tray with baking paper.

Lightly butter each Wholemeal Loaf slice on both sides and lay them onto prepared baking tray. Top each buttered Bread slice with bacon and mushroom mixture, spreading it out evenly. Generously grate Cheddar onto each laden Bread slice. Place baking tray in the middle of the hot oven, and bake, at 200°C/395°F, until cheese is melted and bubbly.

Cut one of the toasts in two and serve Bacon and Mushroom Toasts hot with dressed lettuce, Cherry Tomatoes and a small glass of White Port, if you fancy.

[sillyvisionbakes]

Wholemeal Bread

[custard-bourbons]

May or may not be an unpopular opinion but

Brown Bread>>>>>>>White Bread

Unless it's toast, in which case they are swapped.

[handsplasticx]

I love wholemeal bread so much holy shit it’s so good. So much better than pathetic white bread omfg it actually tastes like FOOD. Anyone who says white bread is better needs to grow up omg

[fitforestfairy]

Homemade boccoli cheese patty, bacon, rocket, a bit of mayo, wholemeal seeded bread 🥪

Delicious is an understatement!

[chemblrish]

12 March 2023

Lab prep and my mom's emmer bread 💕

[dracolizardlars]

Gonna mcfucking end myself, on top of my cold my stomach feels fucking terrible for hours now + to add insult to injury it's because I ate WHITE bread which just adds even more levels of absolute fucking confusion about what ingredient in bread I'm fucking intolerant to because I THOUGHT WHITE BREAD WAS SAFE??? why would white bread betray me like this

[peaceandplanet]

Fourth times the charm. Making sourdough might be easy for most but trying to make this with disabilities means adapting to a different way of doing things.

I simply can’t knead bread anymore, it’s beyond my dexterity now as my joints continue to be affected by this condition (EDS for the curious). All the recipe I had been trying to do were for stretch and fold, then shaping. I tried to adapt to them but simply wasn’t finding success.

That was until I found a standmixer recipe. The first one I tried was half stand mixer half traditional. So I figured I’d merge the first and second parts into one stand mixer recipe. By this point I was on my third loaf, suffice to say third time was not the charm. It was another pancake.

Then finally I found a loaf made entirely with the stand mixer with minimal shaping before bulk fermentation. The shaping was also done with a tool.

I followed this new method and it worked the first time. I wish I’d found this method sooner!

My recipe was 350g of room temperature filtered water, 100g of rye sourdough starter (fed the night before), 525g of wholemeal bread flour (Dove’s Farm) and 10g of Himalayan salt.

I used a standard paddle for the initial mix then the dough hook for gluten development (what would normally be the stretch and fold part of the process). In the end I had it on for 15/20 minutes. I then proofed it in a proofing basket (Brod and Taylor) for about four and a half hours then transplanted it to a banneton basket to bulk ferment overnight in the fridge.

In the morning I warmed up the oven for 30 minutes on 230°C before adding the loaf to a bread oven. I scored the loaf beforehand and cooked the first half for 25 minutes before removing the lid and cooking for a further 20 minutes. The picture you see is what it looked like after the second half of cooking was complete. Perfect blistering and nice ear.

What I would different is proof it less. It was nearly triple the size when I took it out before bulk fermentation and I think that over proofed it. So I will tweak it a little the next time I do this.

The best part is I didn’t need to do too much. Most of the work is actually the maintenance of the starter. The bread making part with the stand mixer was the easiest in the end, once I got that part right and stopped trying to do a loaf like able bodied people do.

My goal is to make a 100% spelt loaf with a spelt starter. I will wait until I’m a little more seasoned before attempting that though.

Very happy with how this loaf turned out.

As an aside I used rice flour to prevent the loaf from sticking to the bread basket. This worked a charm. I have learnt so much through this process (plus hours of watching YouTube videos) and built my confidence up. It also helps me feel a little bit more independent which is so valuable when you have disabilities.

[scentedluminarysoul]

"You should eat wholemeal bread, it's healthy and keeps you sated longer!"

I will literally shit blood if I eat that, but thanks

[horse-hero]

Wholemeal pitta bread so good! They must be putting they whole entire tasty and delicious ingredients in them! AAAAANNNNDDDD POST

[askwhatsforlunch]

Kiwi Ham and Cheese Sarnies

We’ve arrived in Whangārei in the late morning and are going to the rugby games in the arvo. We will definitely buy hot chips at the stadium, but since we’re travelling again tomorrow (and can’t bring meat or dairy on board); I’m making sandwiches. These are a cold version of toasties we had last weekend, plus Manuka Honey because we loved the Manuka Honey roasted ham we had for lunch in Rotorua (alongside Hāngī lamb and chicken, which were also delicious!) Thus, we’ll watch Scotland take on Australia eating these Kiwi Ham and Cheese Sarnies!

Ingredients (serves 2):

4 slices Wholemeal Loaf or Soft White Bread

softened butter, to spread

120 grams/4 ounces Mature Cheddar cheese

1/4 red onion

10 slices Champagne Ham (very thinly cut deli ham)

2 teaspoons Manuka Honey

Toast Wholemeal Loaf slices and let theM cool.

Once cooled, spread all four Bread slices witlh butter on one side.

Cut Cheddar into slices, and arrange the cheese slices onto two of the buttered Wholemeal Loaf slices.

Thinly slice red onion and scatter on top of the remaining Wholemeal Loaf slices. Top each with five slices Champagne ham, and spread with one teaspoon Manuka Honey.

Sandwich both laden Bread slices together, and cut diagonally.

Enjoy immediately, or thoroughly wrap with  cling film and chill in the refrigerator until eating or bringing...

[cookwithcheffrancis]

WHOLEMEAL BREAD RECIPE |WHOLEMEAL BREAD ROLLS |BREAD #wholemealbread #...