This is an easy recipe for a half and half wholemeal/white loaf, that I feel makes for a better homemade loaf than wholemeal alone when using a breadmaker. It will be full of wholemeal goodness, uses as much milk as a milk loaf and yet will be as soft and airy as a white loaf – perfect for children (full of calcium) and adults alike.
- 200ml of warm milk
- Hand hot water (enough to make up to 300ml)
- 225g white bread flour
- 225g wholemeal flour
- 2 tsp sugar
- 1 tsp salt
- 25g softened (or chopped) butter
- 1 tsp dried yeast
- Add 200ml of warm milk to a measuring jug
- Top up to 300ml with hand hot water
- Put the liquid into your bread pan
- Gently add both the wholemeal and white flour over the liquid in the bread pan (taking care not to let the liquid rise above the flour).
- Put the salt, sugar and butter into 3 corners of the bread pan.
- Make a small indentation in the flour (taking care not to expose any liquid) and add the yeast to this.
- Set the bread maker to medium loaf (or 2lb+ setting), medium crust … often setting 1 on your bread maker. Press start!
- Remove from the bread pan from the bread maker soon after it has finished and after a few minutes, transfer the loaf to a wire rack to cool (take care to use a dry tea towel or oven mitts, as the bread pan may still be hot).
*Note: The bread is usually best left to stand to cool before cutting as it may not be firm enough if too hot.