This bread is actually semi-wholemeal because I like to use a cup of white flour and the rest of wholemeal flour, because I find the texture tastier that way. You can make it with just wholemeal flour too. The tip is to look for a flour with a finer grind, so it rises more.
Before making any bread recipe, I will ask you to read a post where I share tips that made me learn for good, because before my breads never worked. See here: Tips for making bread
Ingredients:
2 eggs;
1 tablespoon butter or margarine;
250 ml of warm milk;
40 ml of oil;
2 tablespoons sugar (can be brown);
1 cabbage (soup) salt;
1/2 cabbage (soup) of dry biological ferment;
1 cup. (tea) white wheat flour;
400/500g wholemeal flour
Start by mixing everything (or blend in a blender), leaving the flour(s) to add last. I start mixing in the bowl and when it gets difficult to mix I move it to the counter. Knead for 5 minutes.
Let it rest for 40 minutes to rise.
Shape the dough however you prefer, place it on a baking tray sprinkled with a little flour and let it rise again for 40 minutes.
Now bake in a preheated oven at 180ºC for approximately 40 to 50 minutes depending on the size of the loaves (I made 9 pieces the size of a French loaf).
If you want to make this bread with white flour, the recipe is here: Pão de Leite Fofinho
To see this recipe in detail, just watch:
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