Wholewheat Bread Loaf With Black Bean

by Shirley@Køkken on August 10, 2013 · 11 comments

in Bread, Sweets

Wholemeal Bread Loaf With Black Bean

This all started when I was trying to buy a high fibre bread loaf at BreadTalk. Perhaps I have been traveling too much and am getting out of touch with the local market but  I was shocked by the fact that they are now pricing their loaf by the slices. I was charged $2.80 for 4 slices of wheat germ whole wheat loaf. While many others continue to pile their trays with an assortment of buns and loaves, I decided to bake my own.

This marvelous recipe was success at first attempt. The dough proofed well and the baked loaf looked good enough to resemble a store bought bread. Using the water roux method, the texture of this bread stayed soft for 3 days in a zip lock bag.  I love the flexibility of this recipe from Yvonne C’s 65C Water Roux Bread. The basic wholewheat bread can easily be modified with different types of high fibre grain to yield a healthy ‘artisan’ bread loaf. I have used a black bean mixed cereal powder for this loaf but there is a myriad of different mixed grain powder drinks available from Organic food stores the would work just as well in this recipe.

Using the black bean cereal pack imparts an earthy fragrance to the otherwise boring wholewheat bread. While the wholewheat flour has a tendency to make the proofing dough more sticky and rise less, I find the dough easy to handle when I dust it with a little bread flour. The final loaf may not look as high and regal as a loaf made from 100% bread flour, the texture of the bread is still cottony soft and has a delightful taste that pairs well with jam and nut butter.

A note about home baked bread-  without preservatives the bread is best consumed within 3 days in our hot and humid climate. Beyond that, it is best stored in the fridge to avoid it turn moldy. So, if you, like me, have baulked at the price tags of ‘artisan’ bread at BreadTalk, I urge you to start with this recipe, it is guaranteed to satisfy.

5.0 from 2 reviews

Wholewheat Bread Loaf With Black Bean

Recipe type: Bread, Sweets

Recipe modified from Yvonne Chen’s 65C Tangzhong Bread
  • A
  • 142g Bread flour
  • 50g Black bean cereal powder
  • 40g Whole wheat flour
  • 5g Milk powder
  • 10g Caster sugar
  • 3g Salt
  • 5g Instant dried yeast
  • B
  • 120g Milk
  • 48g Tangzhong (water roux)
  • C
  • 13g Unsalted butter
  • D
  • Tangzhong/Water Roux
  • 100g Bread flour
  • 500g Water

  1. Prepare Tangzhong (Water Roux) 1 day before. Mix (D) together and cook over low heat until 65C – stirring all the time while cooking. When it is cooked, the mixture should look like starchy glue and you should be able to see the stirring lines in the dough. Remove from heat and cool down at room temperature. Store it in the refrigerator for 12 hours.
  2. Mix (A) together in a mixing bowl with (B) (take care to separate salt from yeast). Using a dough hook mix at medium speed until the dough comes together to form a ball.
  3. Add in softened butter and continue kneading with dough hook for 20 mins until window pane stage.
  4. Gather the dough from the mixing bowl and knead for 2-3 mins by hand on a lightly floured table top.
  5. Form the dough into a round ball and place it in a lightly oiled bowl and cover with plastic wrap. Allow to proof at room temperature (28C) for 40mins.
  6. Lightly butter a 18cmx10cm loaf pan.
  7. Turn the dough out onto a lightly floured table top and knead quickly by hand. (2mins). Using a rolling pin, flatten and roll out dough into a long oval shape. Starting from the shorter side of the dough, roll the dough up like you would do for a Swiss Roll. Gently rock the roll back and forth to adjust the length of the roll to fit into the loaf pan.
  8. Allow the dough to proof to fill up almost 90% of your loaf pan. (I just rested it for 60mins)
  9. In the mean time, preheat oven to 170C fan mode.
  10. Bake for dough for 25mins.
  11. Turn out bread from the loaf pan to cool on a wire rack. If possible, cool overnight before slicing.


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