Whole Meal Wheat Bread added with dye flour and spelt flour and some seeds added with poolish starter.
I recently read
that bread made with a poolish starter tends to be soft and fluffy, so today,
I'm giving it a try using my underutilized bread maker. After successfully
baking two rounds of whole meal wheat bread with this relatively new machine, I
feel confident that adding a poolish starter will enhance the quality even
further.
I made bread
with a poolish starter many years ago, and it turned out well. However, I
stopped baking for quite some time and nearly forgot the techniques I used back
then. Now, I am rediscovering the joy of bread making with my bread maker.
Previously, I only baked non-whole meal bread, but today, I'm trying my hand at
making a healthier option: low-sugar, high-fiber whole meal bread enriched with
seven types of seeds. High-fiber bread is said to help with glucose management,
which inspired me to experiment with this new recipe.
I am grateful for the success of the last two
loaves I've baked and look forward to seeing how this bread turns out!
Disclaimer: The healthier bread option described here, including its high-fiber content, is intended as a general dietary choice and is not a substitute for professional medical advice. While high-fiber bread may contribute to better glucose management for some individuals, results can vary. Please consult with a healthcare professional or a dietitian for personalized dietary recommendations and guidance on managing glucose levels.
This is the loaf made without poolish, but the ingredients are exactly the same. Wrote this blog while waiting for my bread to be ready.
Poolish starter
Poolish starter:
Ingredients
100g water
100g whole meal flour
pinch yeast & sugar
Method
1. Combine 100g whole wheat flour add 100g water & a pinch of yeast & sugar into a container. This mixture is 200g poolish.
2. Let the mixture stay at kitchen counter for an hour then store into fridge.
Note: I made at 11pm and use it the next day at 1:30pm. About 14hours. According to google, poolish can be kept in fridge for 2 days.
Ingredients
200g poolish starter see above method. made a night before (100g whole wheat + 100g water+ pinch yeast)
180ml warm water (split 100ml water add with instant yeast, 80ml stir well into
poolish)
2 Tbsp oil
1 tsp salt
1 tsp instant
yeast (3g) ( added into warm water with ½ teaspoon sugar before put into BM)
90g Spelt/dye flour
+ wheat bran (20g Wheat bran, 40g dye
flour, 30g spelt flour)
160g White Bread
flour
40g seeds (1 Tbsp flaxseed, 1 ½ Tbsp 7
mixed seeds)
Total flour
added with seeds 390g (290g + 100g made into poolish as above)
Total water 280ml (180ml + 100ml made into poolish as above)
2 Tbsp milk
powder
½ Tsp brown
sugar (added into water as above)
Main dough (sequence in Bread Machine):
1. Stir 80ml slightly warm water into 200g poolish and mix it well.
2. Stir 1tsp
instant yeast into 100ml warm water added with ½ tsp brown sugar.
3. In the BM,
measure dry ingredients: 20g wheat bran, 40g dye flour, 30g spelt flour, 160g
bread flour, 10g flaxseed, 30g 7 mixed seeds (total 290g seeds & four)
4. Dig a hole
into the flour and add 1 tsp salt.
5. Add 2 Tbsp milk powder
6. Pour in Main
dough pt1 and pt2.
7. Add 2 Tbsp olive oil.
BM set medium shade. Whole meal wheat Bread. My BM is No. 3 for
Wholemeal Bread. 3 hr 25min
Bread dough in BM with Poolish starter added.
Whole meal wheat bread BM cycle completed. (this is not the bread added with poolish). Will update when bread is ready. Created this blog while my bread is still in progress. I have the confidence that the bread with poolish starter will turn out well.
Whole meal wheat bread with added seven seeds, dye flour, spelt flour, white bread flour and whole meal wheat flour. The ingredients are exactly the same as in above ingredients list. Just that I took out 100g whole meal flour and 100g water to mix into poolish starter a night before.
Bread dough with poolish starter fermenting ....
Bread Maker cycle completed. Bread with poolish starter.
Finally at 17:30hr the final product is out!! Bread with poolish starter. The aroma of this bread is wonderful. It's much more fragrance than the one without poolish. I'm not too sure how the inside would look like. I'm looking forward to cutting the loaf and taste the bread. 😄😄
