Serves 6
180 min
Irish Wholemeal White Bread
Recipe GLPRc8b7678b387f76
A rustic Irish bread combining wholemeal and white flour with the lightness of potato flakes. This hearty loaf rises over three hours and yields a tender crumb with subtle nutty flavor, perfect for breakfast or alongside soup.
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Ingredients
1 cup lukewarm water
2½ teaspoons instant yeast
1 tablespoon granulated sugar
½ cup Irish wholemeal flour
½ cup instant potato flakes
9 ounces bread flour
1 large egg
1 teaspoon salt
1 tablespoon olive oil
Directions
In a large mixing bowl, combine the lukewarm water, instant yeast, and sugar. Let this mixture sit for 5 minutes until it becomes foamy, indicating the yeast is active.
Add the Irish wholemeal flour, potato flakes, bread flour, egg, salt, and olive oil to the yeast mixture.
Stir the ingredients together until a shaggy dough begins to form, then knead by hand for 8–10 minutes until the dough becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5–6 minutes.
Form the dough into a ball and place it in a lightly oiled bowl. Cover with a damp cloth and let it rise in a warm location for 1 hour, or until it doubles in size.
Punch down the dough to release gas, then shape it into a round loaf. Place it on a parchment-lined baking sheet, cover with the damp cloth, and let it rise for another 1 hour until puffy.
Preheat your oven to 400°F (200°C). Using a sharp knife, score the top of the dough with a shallow cross or desired pattern.
Bake for 35–45 minutes until the crust is golden brown. The internal temperature at the center should reach 200–210°F (93–99°C) and the loaf should sound hollow when tapped on the bottom.
Transfer the bread to a wire rack and cool for at least 30 minutes before slicing. Serve warm or at room temperature.
