I simply love that 'Pull Away' effect on the crust. It gives me a lot of imaginations...... :)
Nothing is perfect...... Look is deceiving.
A loaf that looks unappealing, it seems so stiff and hard, not the that kind of soft loaf...... It's just not a PERFECT one!!
Oh yes, it really looks like one that has the above all. BUT, the crumb is moist, soft, smooth, and fluffy!! How possible??? It just happen to be one that has not so soft crust, but its heart is soft and fluffy. There are just so many different preferences and types of wholemeal loaves out there. My son, the bread expert at home love this for his breakfast sandwich. He even didn't mind it has lettuce in it! I like the grainy look and it makes the loaf looks rustically in fashion. But, at the end of our breakfast, our table was scattered with the wholemeal crumbs.
Bread Flour 200g
Wholemeal Flour 50g
Warm Water 165ml
Extra Wholemeal Flour for coating.
1. Soak wholemeal flour in 50ml warm water for over night. ( I soaked it for 2 hours).
2. Except lard, mix all ingredients till form a rough and sticky dough.
3. Mix in lard and knead dough till smooth and springy. Cover with wet cloth and let dough rise till double in size.
4. Bring dough out to work top, dust with little flour, and deflate the risen dough. Form dough into a ball shape and let it rest for 30 minutes.
5. Roll the dough flat and roll up lie a Swiss roll. Wet the dough surface and roll on the wholemeal flour to coat the dough. Put coated dough in bread tin and cover it and let it have the last rise till double the volume.
6. Bake in a preheated oven at 190'c for 35 minutes. Remove the bread from tin after it's baked and cool on a wire rack.