The Fresh Loaf

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50/50 Whole wheat & White Treacle sandwhich loaf.

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Thegreenbaker's picture
Thegreenbaker

50/50 Whole wheat & White Treacle sandwhich loaf.

Today I had a little triumph.

My oven has been broken for 5 days and finally the oven repair man came to replace the element....yesterday....

So, after testing the oven with lentil Pie and Steak and red wine pie (for the hubby) last night. I was ready to make some bread today.

 

I had made a poolish, but after a bit of a busy/mixed up day, it had been left out for too long and I decided not to use it. I had made it way too wet as it was anyhoo.

 

So, I threw together a half Wholewheat and half white loaf. Indending it to be a sandwhich loaf as I have missed toast ovwer the past week! *pouts* I decided that I might try adding a teaspoon (heaped) of treacle into the mix thinking it would be nice with the whole wheat. So, I did.

The whole recipe went

2 Cups strong whole wheat flour (about 12 %)

2 Cups strong white flour (about 11.6%) both organic.

3 tablespoons olive oil

2 teaspoons active dry yeast.

1.5 teaspoons salt

about 2 cups luke warm water. (I began with 1.5 cups but then had to add 1/4 cup extra, then a 1/4 cup extra on top....it was then a liiiitle sticky which was alleviated when I kneaded it with more flour)

 

I mixed the whole wheat and the white flours together in a bowl. added the salt and mixed again.

I then dissolved the treacle and yeast in the water (1.5 cups)...left it for about a minute then poured the oil into the water mixture.

Poured the whole lot into the flour and mixed adding extra water as I went until it came together.

I then kneaded the dough (with extra flour as I'd added a little too much water) for about 10 minutes...perhaps a little more....

and left it to rise for an hour in a warm place.

Then gave it another knead (its a sandwhich loaf) and placed it back in an oiled bowl covered to rise for another hour.

I shaped it and rolled it in seeds then left it to rise for 45 minutes in a warm place (covered)

Placed it in a preheated oven for 50mins at 190 degrees celcius.

 

What I do for my sandwhich loaves is I own two loaf pans (well 4 but they are 2 pairs in different sizes)

I use the spare loaf pan as a lid while rising and for the first 10-15 mins in the oven.

It works a little like the la cloche and keeps the surface moist so that it has as much chance of springing as I can give it.

Usually it works alright, but tonight.....

It worked a treat.

 

This is by far the best sandwhich loaf I have made :)

 

The only thing I'd change is making it 100% whole wheat if I were to keep the treacle in it, or omit the treacle and use honey or nothing.

I didnt score it so it tore, but, I kind of like the tear....it says to me I made a good bread that wanted to rise. It looks rustic aswell :)

And below is the crumb shot. Very nice for a sandwhich loaf :) Lets hope I keep repeating these happy results!

 

 

 

 

Comments

weavershouse's picture
weavershouse

Great looking bread greenbaker. Looks delicious. What a great idea about using a second bread pan on top of another like a little la cloche. I'm going to try that. weavershouse

mse1152's picture
mse1152

Looks like it would make great toast and lovely sandwiches.  Bread is definitely its own food group!

Sue 

tattooedtonka's picture
tattooedtonka

When you said that you like the natural tear, I agree.  I really enjoy my bread doing natural "blow outs".  Your bread looks fabulous, natural tear and all. :-)

TT

browndog's picture
browndog

What they all said, greenbaker. It looks hearty, rustic and delicious.

Treacle's another one of those cross-cultural speed bumps. I think in the States molasses is as close as it gets, or maybe dark corn syrup? 

ehanner's picture
ehanner

Great looking loaf greenbaker. Great energy in the rise and hearty looking.

I was going to ask about treacle. I'm not familiar with the word. Browndog are you saying molasses is a substitute?

Eric

browndog's picture
browndog

Eric, yes, treacle is another syrupy sugar-refining byproduct. Molasses is a substitute for dark treacle. Then the British have something called golden syrup, which I think may be more like our dark corn syrup.

 Well, I did some checking, and this is the best online explanation I found.