Monday, September 27, 2010

CoCo's Wholemeal Cheese Bread

I always buy bread that's wholemeal. It just makes me feel like I'm making an effort to eat healthy, and thus feel less guilty when I slap on a thick layer of Nutella chocolate spread on my bread. :)

Funny thing was that I can't seem to find any wholemeal bread flour here in Singapore. Not even in Phoon Huat, my favourite to-go place to find all things related to baking. So naturally I was ecstatic to find wholemeal bread flour during one of my grocery shopping trips in JB.

I know 100% wholemeal bread is more dry and not very tasty, so I made my bread with only 1/3 wholemeal flour. That means, using the same recipe from my table rolls, I use 100g wholemeal flour and 200g of normal bread flour.

Also, from my Dad, I found out that using bottled mineral water when making bread actually makes the bread dough rise better. I don't know what is the exact science behind it, but I think it really works!

Oh, and as you can see, I just add some cheese and sugar on top of the bread before baking. I actually divided the dough into too big portions. They grew bigger during fermentation, and grew even bigger in the oven during baking! Oops... Next time, when I'm dividing the portions, if it looks a little too small, its probably just right. :)

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