Wholemeal bread/ 17hrs Pre-fermented Sponge Dough

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Another great bread recipe I found from Sabrina blog. Wholemeal bread recipe with 17 hours pre-fermented sponge dough. This is the best wholemeal bread I ever baked! Why I said so? Because it is like Gardenia wholemeal loaf bread! If not better then must be equally good!

Sausage buns

 

However my hubby and kids not really enjoy it as they prefer white fluffy bread. If I bought it is meant for my own consumption :D If you like wholemeal bread do try out this fabulous wholemeal bread recipe. Thanks again Sabrina!
 

 

This portion is enough for two 450g sandwich loaf tins. I baked half as loaf and the other half into sausage buns.

Adapted and slightly modified from Sabrina
Ingredients:
~17 hours pre-fermented sponge dough(yield about 300g)
1/4 tsp instant yeast
150g water
150g bread flour

Add yeast, water and flour in sequence into a container (same container for storage as well). Mix with spatula till well combine. Cover and leave at room temperature for an hour.

Keep inside refrigerator at least 16 hours before used.
*I find that it is easy to mix by adding yeast, water and lastly flour.
*I prefer to use all the chilled sponge dough after the 17 hours. Unless you need big portion of bread dough.

~main dough (yield about 810g dough)
50g sugar
1/4 tsp salt
1 egg
75ml water (or milk)
200g wholemeal flour
150g bread flour
2 tsp instant yeast

50g butter

~filling and topping
Few sausage
Few slices cheddar cheese


Methods:
1. Put all pre-fermented sponge dough into mixing bowl. Follow by the rest of ingredients for main dough except butter. Knead till form dough. Then add in butter and knead till form smooth and elastic. Cover and leave to rest for 1 hour 15 minutes.


2. Transfer to working surface.
(a) loaf bread
Weight about 410g dough. Roll out into rectangle shape. Then roll into log and place into sandwich loaf tin.

(b) sausage bun
Divide the dough into 100g portions or any portions you like. Shape into balls and leave to rest for 10 minutes. Roll out into rectangle and wrap sausage in any way you like.

3. Place the buns on greased paper. Leave both loaf and buns rest for 45 minutes or double its size.

4. For buns place 1/3 of cheddar cheese slice on top. Bake in preheated oven at 180C for 12 minutes. For loaf bread bake at 160C for 30 minutes (without sandwich tin cover).

*Do adjust according your oven temperature.

5. Remove and leave on wire rack to cool.

 

 

Do visit cream cheese buns with the same method with normal bread flour.

I'm sharing this post at:
 

~Yeastspotting

 

~ Bake Your Own Bread (BYOB) hosted by Girlichef, Delectable Musings and My Discovery of Bread 

~ Full Plate Thursday by Miz Helen's Country Cottage