Wholemeal Bread

It took me 2 days to make a 'decent' wholemeal bread. The first whole meal bread, i used sponge dough method. Leaving the bread dough to rest for final proofing (just before baking), we all went out . I let my bread dough proof in oven (safe n sound from all flies) but we leave it proof for too long.... When we came back the dough doesnt seem to raise much, or perhaps it did raise and collapsed ?

The same night i tried Alex Goh 's whole meal bread. This need 2 overnight dough. If you are looking for straight method bread dough recipe - this is not for you. But if you are patience enough, you will be rewarded with a fluffy homemade wholemeal bread.

Wholemeal bread  (recipe adapted Magic Bread by Alex Goh) - makes 2 loaf (20cm x 11cm x 11cm) Starter 120 bread flour 85 boilling water *mix and keep in fridge overnight Overnight Sponge Dough 100 bread flour 60 water (room temp) 1/4 tsp yeast *mix and keep in fridge overnight Main Dough [A] 320 bread flour 80 wholemeal flour 120 overnight sponge dough 20 milk powder 50 sugar 3 salt 9 instant yeast [B] 240 water 1 egg [C] 50 butter Method 1. Mix the ingredients in A from main dough 2. Add in [B] 3. Add in Starter Dough 4. Add in [C] 5. Rest for 1 hour 6. Shape and final proof for 1 hour 7. Bake @ 180 for 25 min