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Tuesday, April 13, 2021

Marble Wheat Loaf #BreadBakers










This month, the Bread Bakers are showcasing bread made with whole grains. Lots of thanks to our host, Wendy!

My first attempt at a loaf for this month was a total flop. I was very excited about the onion loaf as it used my recently started sourdough starter. I even ran out just before our weekend lockdown to grab the onions. Alas, it was a complete waste of time and ingredients. 

I had originally planned on doing this marbled loaf so I crossed my fingers and hoped another recipe didn't fail me. I literally held my bread when I sliced into it. It didn't fail but I did have to make some changes to this King Arthur Flour recipe. The loaf is made by rolling a white flour dough with a whole wheat flour dough. In the original recipe, the white dough had a 70% hydration. I thought that would be way too sticky for this purpose and I was right. I lowered it a bit. Still a bit sticky but workable.

Scroll down to see the other whole grain bread that we have for you today!


Marble Wheat Loaf

Ingredients

White Dough
250 g all purpose flour
2 tablespoons powdered milk
1 teaspoon salt
1 tablespoon sugar
1 1/2 teaspoon yeast
2 tablespoons oil
160 ml water

Wheat Dough
170 g whole wheat flour
3 tablespoons powdered milk
1/2 teaspoon salt
1 1/2 tablespoons sugar
2 1/2 teaspoons yeast
2 tablespoons oil
113 ml water

1 egg beaten for joining the two doughs

Directions

Mix all the ingredients for the white dough until smooth. If it's too sticky to handle, sprinkle in some extra flour. Place in a greased bowl and allow to rise overnight. 
Next, mix all the ingredients for the wheat dough. Place in a greased bowl and allow to rise overnight. 

When both doughs, have risen, roll out each into a 12" x 9" rectangle. Brush the beaten egg on the white dough then place the whole wheat dough on top. Roll up along the long side as tightly as possible. 

Place in a greased 9" x 5" loaf pan and allow to rise until puffy and above the rim of the pan.

Meanwhile, preheat the oven to 350 F. 

When the loaf is ready, bake for 30-35 minutes or until the top is golden. Cool completely before slicing.

Notes

  • I prefer an overnight rise as it enhances the flavour. You can do a room temperature rise if you like.
  • The original recipe calls for cocoa powder but I forgot it. It means the whole wheat swirl is lighter but I was still happy with it. You can use a tablespoon of cocoa if you want it darker.
  • Adapted from King Arthur Flour's Spiraled Wheat Loaf




BreadBakers
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

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8 comments:

  1. Well Kelly, I'm sorry your onion loaf didn't make it but this marble loaf is just perfect and I'm glad to get the recipe.

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  2. How pretty this loaf came out! I'm sorry the first attempt didn't come together though!

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  3. It looks great! I'm sorry about your onion loaf!

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  4. Your loaf turned out beautiful! Boy, those lost ingredients are almost worse than a recipe fail, for me at least.

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  5. This looks really nice, Yes I too had two flop of bread before the new one. I can feel your pain.

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  6. I love this loaf. Looks amazing!

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  7. The loaf looks beautiful and the crumb is lovely. Failing is always a learning experience. And this loaf is just amazing.

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