Freshly Ground Whole Wheat Bread:
- 2 Cups Whole Wheat Kernels (preferably organic) (or 2 3/4 cups Freshly Ground Whole Wheat Flour for a lighter loaf)
- 320 ml's Warm Water
- 1 Package Active Dry Yeast (1 tablespoon)
- 1 Tablespoon Melted Butter (or Cold Pressed Olive Oil)
- 1 Tablespoon Raw Honey (or Alternative Sweetener)
- 1 Teaspoon Natural Hand-harvested Salt
- 1 Teaspoon Natural Whey (or Lemon Juice)
In a separate bowl combine the yeast, honey and 1 1/2 cups warm water and put aside for 5 - 10 minutes until the combined ingredients rise and foam.
Method for Whole Wheat Kernels:
Pour whole wheat kernels into the LexSun Professional Blender container. Secure lid. Turn on blender to Low Speed setting for 20-30 seconds. Then increase using the High Speed setting and grind the grain for about 1 minute or until the grain is ground to a flour. Leave in blender to cool.
(Note: It is important not to over blend your grain, plus let your grain cool down after grinding.)
Method for Freshly Ground Whole Wheat Flour:
Pour the freshly ground flour in the LexSun Professional Blender container. Secure lid. Turn blender to the Low Speed setting and blend for a few seconds until a well forms in the centre of the flour.
In a separate small bowl combine 100mls of warm water, yeast and raw honey and leave for 5 minutes or until it bubbles. Melt butter and set aside. After the yeast mixture bubbles add the melted butter, salt and lemon juice.
To make the dough, pour yeast and melted butter (or oil) mixture, plus the additional 220 ml's of warm water into the hole in the flour (formed by the blender). Secure lid.
To blend the dough, use the Pulse Switch and pulse for a few seconds or until a dough ball forms in the centre. If the dough is too wet, just add a small amount of flour to make a dough consistency. Remove lid (only), and let the yeasted dough rest in the blender until it has doubled in size.
As the dough rests in the blender, grease a loaf tin with butter or olive oil.
Kneading the Dough:
Kneading the dough is as simple as 1-2-3.
- Step 1: After the dough has doubled in size, use a large silicone spatula to remove the dough
from the sides into the centre of the blender.
- Step 2: Press the Pulse Switch in a quick pulsing on and off action until the dough turns into a
ball in the middle of the blender. You will only need to pulse about 5 or 6 times.
- Step 3: Let the dough rest again in the blender until it has doubled in size.
Repeat the above 3 Step process above 1 more time (more if needed) until the dough becomes soft and elastic. When ready to place the dough into your loaf tin, always finish on Step 2.
How to Remove the Kneaded Dough Straight into the Loaf Tin:
Removing the dough from the blender container could not be easier. Pulse the blender one more time if needed. Flip the blender container upside down, straight over your loaf tin and let the weight of the dough release it into your tin below. If there is any dough remaining in the blender container, just use a wet silicone spatula to remove the remaining dough.
Now use a wet (or oiled) silicone spatula to straighten the dough to fit neatly inside the bottom of your loaf tin. Place the dough in a warm place and let the dough rise until the top of the dough reaches the top of your loaf tin. This may take 15 minutes to ½ hour, depending on your room temperature.
Pre-Heat your oven to 180°C (350° F). Place loaf tin in the centre of your oven and bake for 30 minutes or until the loaf is slightly browned on top and hollow when tapped. Remove loaf from tin and leave to cool on a wired rack. Cover loaf with a clean tea towel.