Milky Square Loaf

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I've received quite a few comments from previous bread post recently. Many of them having some problems just like I do, either the dough couldn't rise to the perfect square or the texture was not right etc. I must said I'm not a perfect baker and sometimes I do have problems with my dough too especially my first year of learning bread making, it's really a struggling. I think the problems could be the room temperature, humidity, yeast and all other ingredients that cause a failure. However, we all learn from mistakes. The more you practice and the more you could figure out the solution. I've been long time didn't bake a square loaf because I was crazy about the wholesome blacky bread recently, the texture and taste is just so good for me. This milky wholemeal bread is the one I did it quite often at my earlier bread learning journey and it become my almost daily bread. As some of the bloggers had problem making it, so I decided to give this a try again since I quite miss it too! 

I'm quite happy with the result this time, it's a square loaf and the texture is soft and light. I hope people who face the failure please don't be dishearten and give up. Do it again until you get it. I'll not shame to tell you that I've feed the bin with my failure doughs many times which I couldn't remember how many. Again, thanks for everyone dropping at my blog for leaving your words! Let's face the problem and solve it. You'll get a right bread soon!

Recipe for the bread:

Bread flour 270g

Wholemeal flour 30g

Yeast 3g (this time I used 4g for a square loaf)

Sugar 6g

Salt 5g

Cold milk 240g

Unsalted butter 12g

Method:

1. Mix all the dry ingredients in a kneading bowl with 240ml cool milk except butter. Knead until everything combine.


2. Gradually add in the butter continue the kneading process until it become smooth and elastic. (the dough might have a bit wet but not sticky, you might need longer time to knead it)


3. Shape it into a smooth round dough, cover with cling film and let it rest for 80 minutes. (This time I proof for 60 minutes)


4. Divide the dough into 3 equal pieces and roll to form 'ball' shapes.


5. Flatten each dough and roll out into a longish shape. Roll up the dough like a swiss-roll. Place the rolled doughs on a baking pan proof for 60 minute. (I forgot to set the time, and almost proof until 95% full of the tin about 80 minutes)


6. Bake approximately 25 minutes or until golden brown at 190'C preheated oven. (For a square loaf I baked at 200C about 35 minutes)