Whole Meal Bread

A basic whole wheat bread that I started baking while in Ireland, hence the name “Whole Meal Bread.” In Ireland, whole meal is what we Americans call whole wheat.

1

lb

whole meal flour (whole wheat)

455

grams

1¼

cups

water, warm

300

ml

½

oz

fresh yeast (1 pkg dried)

14

grams

1

tsp

salt

5

ml

1

tsp

brown sugar

5

ml

2

Tbs

oil

30

ml

Mix yeast, sugar and warm water and stir until dissolved.
Let sit while measuring remaining ingredients.
Pour all ingredients into the processor bowl.
Knead for about 1 ½ minutes or until dough forms ball.
Place dough in greased bowl, cover with plastic wrap, and let set in a warm place for 1 hour or until doubled.
Punch down and form into loaf or round, and place on baking sheet fitted with parchment.
Cover with oiled plastic wrap and let rise for 45 to 60 minutes, until doubled.
Remove plastic wrap and bake in a 425°F [220°C] oven for 35-40 minutes.

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