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Light Wholemeal Bread

Whole meal bread are higher in fiber and considered more nutritious than white bread which are using refined grains, which have been processed to remove the bran and germ. 

Whole meals flour contains the germ, endosperm, and bran. The bran, which is the hard, outer layer, is high in fiber. The bran and germ also contain protein, fat, vitamins, minerals, and beneficial plant compounds, while the endosperm is mostly starch .

This light wholemeal bread recipe combines both white bread flour and wholemeal flour. This makes the texture of the bread slightly lighter than 100% wholemeal bread. It is suitable for those who are beginning to transition from consuming white bread to wholemeal. By incorporating white bread flour into the dough, it makes it easier for us  knead it until gluten has been developed. 

In most recipe,  I tend to substitute ingredients with healthier alternative. For example, I substitute butter with extra virgin olive oil because I am reducing the intake of saturated fat in my diet and olive oil has a higher mono-saturated and poly-saturated fat which is good cholesterol (HDL).  You may also substitute butter with other types of healthier fat such as sunflower oil or canola oil. Using olive oil will give a deeper flavour for the bread which I love, but feel free to use other type of oil that wouldn’t change the taste of the bread if you preferred so.  Ideal conversion is 2 tbsp of butter = 1 3/4 tbps of olive oil but since the quantity used in home made bread recipe is small, it doesn’t make that much different if I substitute with same quantity as butter (2:2). 

For sugar, I use jaggery powder which is a kind of unrefined sugar similar to brown sugar. For salt, I use Himalayan salt as it contains higher amount of minerals compared to normal salt.  Table salt contains added iodine while Himalayan doesn’t. However, there’s no significant difference between both and it is up to your personal preference. 

You may shape the dough into loaf (using loaf pan) or if you are not using pan, boule (French word which means ball) or batard (oval shape) are the most common shape of bread. In the video, I demonstrated how to shape into boule . For shapping batard, check out this video

Light Wholemeal Bread

Light wholemeal bread is a healthier alternatives for white bread. This recipe combines white bread flour and wholemeal flour. This makes the texture of the bread slightly lighter that 100% wholemeal bread which makes it suitable for those who are just transitioning from white bread to wholemeal. Wholemeal flour has higher content of fibre compared to white bread as contains wheat bran and wheat germs.
Prep Time1 hr 20 mins
Cook Time40 mins
Rising Time2 hrs
Total Time4 hrs
Course: Bread
Keyword: bread, wholemeal
Servings: 12 slices
Calories: 155kcal
Author: Helyanti Hamdan

Equipment

  • Bread Scraper
  • Oven

Ingredients

  • 350ml / 1.5 cup water
  • 350g / 3 cups wholemeal bread flour
  • 150g / 1 ⅓ cup white bread flour
  • 30ml / 2 tbsp skimmed milk powder
  • 7.5ml / 1.5 tsp salt
  • 10ml / 2 tsp sugar
  • 25g / 2 tbsp butter/ olive oil
  • 7.5ml / 1.5 tsp easy bake dried yeast

Instructions

Bread Machine Instructions

  • Pour the water into the bread machine pan. If the instructions for your bread machine specify that the yeast is to be placed in the pan first, reverse the order in which you add the liquid and dry ingredients to the pan
  • Sprinkle over both flours ensuring that the water is completely covered. Add the skimmed milk powder. Add the salt, sugar and butter in separate corners of the bread pan. Make a small indent in the centre of the flour and add the yeast
  • Set the bread machine to the white/basic setting, medium or light crust. Size 750g for medium. Press Start.
  • Remove the bread at the end of the baking cycle. Turn out to a wire rack.

Hand-knead Instruction

  • If kneading on a table, sprinkle both flour forming a well with indent in the centre. Add water little by little careful not to break the well. Cover the water with flour. If using a bowl, reverse the order by adding in water first, then sprinkle flours on top of it.
  • Add skimmed milk, sugar and yeast. Add salt in separate corner. Then mix them together using a scrapper. Scrap the scattered ingredients back to the dough. If you are kneading on a table, continue to add the remaining water by adding it little by little.
  • Knead the dough until has form a ball. Add in butter/olive oil. Keep kneading for another 30 minutes until it has form a smooth ball and gluten has been formed.
  • Slice a tiny portion of the dough and perform window test (refer to the video).
  • Shape the dough into a ball. Cover the dough and let it bulk ferment for 1 hour until doubled in size, ideally in a warm weather
  • Punch the dough and flatten it. Shape the dough into desired shape. Then cover and proof for 40 minutes.
  • Score the top of the bread and glaze with water or milk.
  • Dust with flours or sprinkle oats or seeds on top the dough (optional).
  • Preheat the oven at 180°C and bake the bread for 40 minutes.
  • Remove the bread from the oven and turn out to a wire rack to cool the bread
  • Slice the bread and serve with toppings or as sandwich

Video

Notes

Variations
  1. Another option for a lighter brown bread is to replace the wholemeal bread flour with brown bread flour. This contains less bran and wheatgerm than wholemeal flour, making it lighter
Nutritions
Nutrition Facts
Servings 12.0 slices
Amount Per Serving
calories 155
% Daily Value *
Total Fat 2 g 4 %
Saturated Fat 1 g 6 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 4 mg 1 %
Sodium 299 mg 12 %
Potassium 1 mg 0 %
Total Carbohydrate 29 g 10 %
Dietary Fiber 3 g 11 %
Sugars 1 g  
Protein 5 g 10 %
Vitamin A 14 %
Vitamin C 0 %
Calcium 2 %
Iron 3 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA
Note: Nutrition is calculated using MyFitnessPal for above recipe using butter as fat. 
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MY Paris Kitchen

Assalamualaikum & Hello!

I’m Helyanti and I will be travelling to Paris, London & Muscat on 4-29 October 2019. I studied BE (Telecommunication Engineering) in The University of Sydney, Australia and has worked as an engineer for 9 years. Then I left work to pursue an MBA degree in which I have obtained in November 2018.  I own Raaiq Booth, which creates fun & excitement in an event through photo booth services. Halalogy.com is a new website which I have created to record my travel journey and experience being as a Muslim traveller,  hoping that it would able to help others who are travelling as well. 

I am currently on my weight loss journey by living a healthy & active lifestyle. Hence, I meal prep and cook most of my meals. Since I will be prepping my meal throughout my stay in Paris, cooking extra portions for a few more fellow Malaysians would just be an easy peasy lemon squeezy.

Some of you might be undergoing a long term assignment here and you just miss Malaysian & home cooked meal. Finding halal food might be difficult during lunch time when you are too busy at work. When you have arrived home after a hectic day at work, your stomach starts growling and you are 1-hour away from starting to finishing off cooking your dinner. Save your time by ordering a home-cooked halal Malaysian meal, delivered to you right at your office. 

Nasi Tomato with Ayam Masak Merah

 

Basmathi rice cooked with tomato puree and served with ayam masak merah and acar. 

Price: € 8  (1 piece of chicken), € 10  (2 pieces of chicken), 

Biryani Muar

Chicken biryani marinated with biryani spice originated from Muar, Johor and served with Biryani basmathi rice, garnished with carrot and cucumber salad (acar). This is a specialty dish by my family. 

Price: € 9  (Biryani with 1 piece of chicken), € 11  (Biryani with 2 piece of chicken), 

Nasi Lemak

Aromatic coconut rice served with sambal, roasted peanut & anchovies, cucumber and one whole egg. 

Price: € 6  (Nasi lemak biasa), € 8  (Nasi lemak with 1 piece of fried chicken),  € 10 (Nasi lemak with 2 pieces of fried chicken)

Nasi Ayam Bulgogi

Chicken rice served with pan-grilled chicken marinated with home-made bulgogi sauce, accompanied with chicken soup, chilli sauce made of red chilli, ginger and garlic and the bulgogi sauce. Garnished with tomato, cucumber and lettuce.

Price€ 8 (1 piece of chicken),  € 10 (2 pieces of chicken)

How Does It Work

For 3rd week of October, I will only cook on 14th Oct (Monday) as I will be travelling to UK from 17 Oct. I will come back to Paris on 23rd Oct.  For menu of the day, latest order need to be placed latest by 10 am. We advise that pre-order is made one day earlier for easier restocking of supply and communication. As this is a home cooked meal, I will try to accommodate up to 8 meals order per day. The delivery will be made to Technip office during the agreed pickup time line, tentatively around 6PM. Click the button below to join the WhatsApp group for order & delivery or you can click the “Pre-order Now” for direct WhatsApp order.

Note: 

The menu for the upcoming week will be published by Saturday and would only be available for the selected day subject to resource availability.