Quick Wholemeal Bread

[TeaOneSugar]

I've been just onto Delia's website so I could link to the bread recipe I did earlier this one, it turned out OK, the texture and flavour is great and it certainly was quick to prepare, however, it didn't rise as high as the recipe suggested and I struggled to get it out of the tin.

I got the recipe from Delia's Frugal foods book, but there's extra instructions on the website , which maybe answers my questions, but I'd appreciate confirmation from the bread making experts.

Is the stretching the dough and folding it over the crucial bit I need to do next time -could that have been the problem?

I don't think I've ever grumbled about Delia before.

Also if anyone has any other quick recipes for wholemeal bread please share, I love homemade bread but don't often have time for an involved process of rising etc.

Also, should I have oiled the tin?

I'm sure I've never done that before but this is quite a wet consistency.

Delia's wholemeal bread is not a patch on http://www.guardian.co.uk/lifeandstyle/2007/nov/24/foodanddrink.baking13 Dan Lepard's.

I don't know about quick, but this one is minimal effort.

Oil and flour tin. I never found stretching the dough to be that crucial. However wet the dough is the bread always turn out lovely. Also it seems Vit C is important. In fact our vit C tablets are solely for the purpose of baking. This one also toasts very very well. It is the only wholemeal bread I like.

Hmm. Proper link.

Richard Bertinet's bread making method also has fairly minimal effort.
DH uses a combo of Lepard and Bertinet for his bread making. He doesn't use a tin though, as he does rolls or shaped round loaves. Semolina prevents sticking on the bread stone so perhaps that would help with a loaf tin?

Thanks, I'll have a look at that link and give it a go.

From googling Bertinet I've found a demo of his technique, so some research needed once dd is in bed.

Thanks everyone.

Brown bread doesnt rise in comparrison with white so it will be heavier.

I like using a tin as the shape is important for toast and sandwiches.

You must stretch the dough for 10mins, it must be wet and sticking to the worktop, never add more flour!

Dont put it in a warm place to rise, leave it rise in the kitchen, if you rush the prove then the air bubbles explode on cooking. Slow is best - you cant rush this. Bread needs time and its pointless wanting an instant solution. If you want taste and nutrician then slow is the best way, if you do a bit in the morning you can have it ready in the afternoon, not as if you have to stand over it.

I use a Michel Roux recipe. So much taste but change the white bread flour into a pre-pared wholemeal bread mix.
www.bbc.co.uk/food/recipes/sandwich_bread_loaf_93879

I bake bread every week in an anodised aluminium pan. Bread never sticks. I butter (block, not spreadable) and then dust with flour. Loaf just drops out.

As for proving, I have a quick method that only needs a couple of 5 minute kneads, with about a 5 minute rest in between (to ensure that all the flour gets wet). To get a good rise, I usually do half wholemeal and half white flour, sometimes with a handful of extra bran thown in.