wholemeal

A perfect gluten free wholemeal brown loaf made with oat &amp; other wholegrain flours. This easy-to-make loaf stays fresh for days, makes amazing sandwiches, toasts beautifully &amp; tastes delicious. Freezes well.

Wholemeal Gluten Free Bread Recipe - Version 1 (Original)

250 g Gluten Free Alchemist Rice Free Blend B

flour

g milled flax seed

35 g ground psyllium husk

tsp fine sea salt

½ tsp bicarbonate of soda

tbsp dried milk powder (or 2 tablespoons coconut milk powder)

g INSTANT dried yeast

eggs (combined weight in shells 195-200 grams)

tbsp runny honey

lemon juice

390 g/ml hand-warm water

Mix together the dry ingredients (flours, oat, flax, psyllium husk, salt, bicarbonate of soda, milk powder and yeast) in an airtight container and shake vigorously to blend.

Very lightly grease the inside of the bread tin(s) using either a little butter or oil, base line the tin with a piece of baking paper (cut to size) and then gently coat the sides of the tin with a light dusting of brown rice flour/buckwheat flour/sorghum flour (put a teaspoon of flour in the tin and gently turn from side to side until coated. Tip out any excess).

In a large bowl, lightly beat together the eggs, oil, honey and lemon juice to combine.

Add the warm water and briefly whisk through to mix with the other wet ingredients. It will foam slightly, but this is fine.

Whilst the liquid is still warm, add the dry ingredients and beat with a silicone/wooden spoon/spatula until well blended.

Place the bowl to one side and leave to sit for 3 to 5 minutes to enable the flours to absorb the liquid, before thoroughly beating again. You should now have a dough ‘batter’ that resembles very thick porridge.

Transfer the batter into the tin(s) and using the back of a spoon (dipped in cold water), smooth the top(s).

Place the tins in a warm place to rise for about 30-40 minutes (if proving at room temperature, the dough will require up to an hour to rise) – I place the tins on a folded tea towel in the oven at about 70C for a perfect prove (the bread should rise approx 3 to 4 cm above the tin with a gently rounded top).

Pre-heat the oven to 180 C/350 F/Gas 4. When the dough has risen, bake for about 25 minutes (small loaf) to 40 minutes (large loaf) until nicely browned.

Remove from the oven and take out of the tins (you may need to gently release the sides using a spatula or flat knife) and leave to cool on a wire rack.

As with all bread, this loaf is easiest to cut when left to cool completely, although (unlike most gluten free bread) it tastes totally delicious when still warm.

Wrap in clingfilm or put in a sealable bag to store and keep fresh. Store at room temperature if possible.

Try and find the best-quality heirloom tomatoes you can for this simple pasta.

Pasta salad with heirloom tomatoes, basil oil and pecorino

wholemeal rigatoni or other wholemeal short pasta

basil leaves

(80 milliliters) extra virgin olive oil

mixed heirloom tomatoes*, halved

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5348771529001-5981851972001

Quick and easy to make, these fritters will easily become a dinner table favourite.

Ricotta and mint fritters

fresh ricotta

(25 grams) finely grated parmesan

mint

mint leaves, chopped

baby spinach

garlic clove, crushed

egg, lightly beaten

(50 grams) wholemeal flour

(125 milliliters) extra virgin olive oil

tsp wholegrain mustard

tbs apple cider vinegar

sugar snap peas, blanched, refreshed

watercress sprigs

avocado,

Micro cress and fresh mint leaves, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5770929399001&=domain=del

5348771529001-5770929399001

Packed with feta, parmesan and crisp chickpea patties, these virtuous vegetarian burgers taste down-right decadent.

Zucchini fritter burgers

zucchini,

drained canned chickpeas, finely chopped

(50 grams) feta, crumbled

(40 grams) parmesan, grated

dill,

tbs finely chopped mint

spring onions, finely chopped

(40 grams) sunflower seeds

(35 grams) chickpea (besan) flour

cayenne pepper

tsp baking powder

unsalted butter

olive oil

red onions, thinly sliced

tbs brown sugar

tbs balsamic vinegar

(100 grams) good-quality mayonnaise

tsp cumin

bread rolls

beetroot, roasted, peeled, sliced

roma tomatoes, sliced

coriander leaves,

(35 grams) baby spinach leaves

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977454754001&=domain=del

5348771529001-5977454754001

There is no set recipe for this thick Italian soup – it’s usually made out of whatever vegetables are in season. I use a mix of greens, but you could just use savoy cabbage. I love borlotti beans in this recipe, as they add a slightly sweet taste and creamy texture to this easy minestrone recipe, says Jamie.

Minestrone soup recipe by Jamie Oliver

rashers (140 grams) streaky bacon, finely chopped

onions, chopped

carrots, chopped

celery stalks, trimmed, chopped

butternut pumpkin, peeled, chopped

tbs finely chopped rosemary leaves

sage,

vacuum-packed chestnuts (from delis

can chopped tomatoes (we used Woolworths Macro)

can borlotti beans, rinsed, drained

1.5L (6 cups) vegetable stock

seasonal greens (we used savoy cabbage, kale

wholemeal pasta

Basil leaves, to serve

Extra virgin olive oil,

Crusty bread, to serve

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6256847396001&=domain=del

5348771529001-6256847396001

Make the best soft fluffy whole wheat Chinese steamed buns (wholemeal) with this easy foolproof recipe. All the tips you need to get smooth steamed buns in 3 different ways: fold-over steamed buns, mantou, and round steamed buns.

Soft Fluffy Whole Wheat / Wholemeal Steamed Buns (Mantou / Bao)

300 gr whole wheat flour (or wholemeal flour)

instant yeast

gr sugar (about 1 Tbsp, more or less to your taste)

Tbsp cooking oil

tsp salt

ml milk

gr cake flour (see notes)

150 gr whole wheat flour

Mix flour, yeast, sugar, and oil in a mixing bowl. If you use a machine, use a dough hook attachment. Turn on the mixer on medium speed and gradually add the liquid (it&#39;s important to start with room temperature or cold liquid), start with the lowest amount of liquid and then add as necessary until a dough is formed. Don&#39;t dump all the liquid all at once. Knead for about 5 minutes until you get a rough dough. Add the salt and knead again for another 10-12 minutes until the dough is very stretchy and smooth

Make the dough with a machine:

If you are kneading by hands, mix until you get a rough dough (it&#39;s not going to be smooth yet). Cover and rest it for 15 minutes. Then go back and knead it. You&#39;ll be surprised by how easier it is to knead it now. Knead until the dough is smooth and pliable, about 15-20 minutes. At any point during kneading, you can always stop and rest the dough if you find it hard to knead. This is to relax the gluten. Then go back to knead again and you&#39;ll be surprised by the difference it makes by just resting the dough before kneading again. It&#39;s easier for you too

Make the dough by hands:

Cover and rest the dough for 15 minutes. This is not to proof the dough. It shouldn&#039;t double in size. This is to relax the gluten for easier shaping and rolling the dough

Rest the dough:

Instead of dusting your work surface with flour, spray some cooking spray or use a bit of oil. The more flour you add to the dough, the drier and tougher it gets. Divide the dough into 12 equal portions. Keeping the dough covered and work with one dough at a time

Roll into a round ball. Flatten with your palm and then use a rolling pin to roll it into an oval shape. Fold the dough over and place on a parchment paper. Repeat with the rest and proceed to proofing step

If doing fold-over steamed buns:

Pull and tuck the dough from top to bottom so the seams are at the bottom and the surface is relatively smooth

Roll the dough into a smooth round ball in between the palm of your hand REALLY make sure the dough is smooth.

Cup the dough with both palms and move the dough in a circular motion to shape it taller. This part is important so your steamed buns come out tall instead of spreading to the side after steaming

Place on a piece of parchment paper. Proceed to the proofing step below

If doing round steamed buns:

Instead of dusting your work surface with flour, spray some cooking spray or use a bit of oil. The more flour you add to the dough, the drier and tougher it gets

Roll the dough out into rectangle, about 9 x 12 inch then roll it up like a Swiss roll. Use a sharp serrated knife to cut into 12 pieces. The two end pieces may be a bit smaller compared to others. Place on parchment paper and proceed to the proofing step below

If doing mantou shape:

Keep the shaped steamed buns covered with a towel and let them proof until about 50% bigger than the original size, it may take about 30 minutes to 1 hour, maybe a bit longer if it&#039;s winter. Don&#039;t go by the time, go by how the steamed buns look like. It should feel lighter and slightly puffy after proofing. The dough should feel lighter when you lift it up. Proceed to steaming

Proofing the steamed buns:

Most likely your steamer won&#x27;t be able to accommodate steaming all buns at one go. You may need to steam in 2-3 batches, which means, the rest of the batches will sit longer and continue to proof while waiting for the steamer. If you think the buns are proofing way too fast (getting bigger too fast), here&#x27;s what you can do: Make sure to cover them with plastic wrap and then place them in the refrigerator to slow down the yeast activity or halt it all together until they are ready to be steamed

Bring the water in your steamer to a boil. Wrap the lid of your steamer with a kitchen towel to prevent moisture dripping back on the steamed buns as this will create &quot;burn&quot; spots

LOWER THE HEAT TO MEDIUM. Place the buns in there, leaving about 1-inch space in between. Close the lid and leave about 1/4-inch gap to let some steam escape and steam like this for 8 minutes. Steaming them this way will give you a very smooth surface without any wrinkle

After steaming, turn off the heat. DO NOT OPEN THE LID of the steamer. Let the buns sit there for 1 minute like this. The buns will not sink or wrinkle due to the sudden change in temperature

Steaming:

Remove the buns to a wire rack to let them cool down. This is to ensure the bottom of the steamed buns will not be wet and soggy

COOLING:

If you make extra and plan to store them, let the already steamed buns cooled down completely and then place them on a baking sheet, not touching each other, and then put the entire tray inside the freezer for about 1 hour. They will harden, but not completely frozen yet. Transfer to a freezer bag and they will not stick to each other anymore. Try not to keep for more than 1 month

STORING:

They can go straight from freezer to steamer when you ready to eat them. Steam on high heat for 5 minutes and they are as good as new

REHEATING:

https://content.jwplatform.com/videos/0fG941nj.mp4

Make the best soft fluffy whole wheat Chinese steamed buns (wholemeal) with this easy foolproof recipe. All the tips you need to get smooth steamed buns.

Perfect gluten free bread made in a bread maker. This loaf uses a carefully-developed blend of wholegrain and starch flours. Soft and light for sandwiches. Perfect for toast. Stays fresh and soft for several days. Makes 1 large loaf. Optional Dairy Free.

Gluten Free Bread-Maker Wholemeal Bread (with Oats)

200 g Gluten Free Alchemist Rice Free Flour Blend B

g tapioca starch flour

oat flour

35 g ground psyllium husk (grind finely

g fine sea salt

g milk powder/coconut milk powder

g INSTANT Easy Bake fast action yeast

eggs

g sunflower

g honey

g lemon juice (= 1 tsp)

325 g hand-warm water (or milk (dairy

Accurately weigh and mix together all the dry ingredients (except the yeast) and set aside. TIP : weigh into an airtight container and shake vigorously.

Put the pot/sachet of yeast next to the mixed dry ingredients so that it is not forgotten.

Dry Ingredients

Weigh all the wet ingredients into a large bowl and whisk through to combine with a hand whisk.

Wet Ingredients

Prepare the bread-maker, making sure the paddle is in place.

Transfer the wet ingredients to the bread-maker. (scrape the sides of the mixing bowl with a spatula to make sure all ingredients are fully transferred).

Add the yeast to the dry ingredients and give a quick mix through.

Add the dry ingredients to the bread-maker bowl on top of the wet ingredients.

Set the bread-maker to GF setting (I use &#039;medium crust&#039;) and press &#039;start&#039;. (See NOTES re optional removing of paddle part-way through cycle).

Enjoy a cup of tea and read a magazine while your bread bakes, enjoying the smell of freshly yeast-baked loaf.

Once baked, remove from the bread-maker and carefully slide/jiggle out sideways to avoid squashing the top. Cool on a wire rack.

Carefully remove the paddle (if stuck inside) once cool.

Bake in the Bread-Maker

If you are looking for an easy and healthy bread/bun, this soft and delicious eggless + sugar free wholemeal bread is just what you need.

Refined Sugar Free & Eggless Wholemeal Bread

235 g high protein bread flour

60 g wholemeal flour

milk

tbsp milk powder (optional)

yeast

salt

unsalted butter (room temperature)

egg wash (optional)

Place all ingredients from (A) into mixing bowl and mix together until well combined. If using a bread machine, select &quot;dough&quot; mode, let knead for 3-5 minutes until mixture comes together, then stop the machine. Let rest covered for at least 20mins to autolyse (refer to notes in post above about autolyse).

You may opt to add yeast directly in, or mix yeast with ½ tbsp water (at room temperature) then add into dough mixture and knead using dough hook attachment for 2-3 minutes. If using bread machine, restart &quot;dough&quot; mode, let knead for 3 minutes.

Add salt, knead for a further 2-3 minutes. If you&#039;re using bread machine, the dough mode might rest at some point, so do ensure yeast is well combined before adding salt.

Add butter and knead on stand mixer for 12-15 minutes until achieve window pane. For bread machine users, add butter and let kneading cycle is complete.

Kneading - Conventional Method

Place all ingredients from (A) into mixing bowl – mix for 1 min/Sp3. Let rest covered for at least 20 minutes to autolyse (refer to notes in post above about autolyse).

You may opt to add yeast directly in, or mix yeast with ½ tbsp water (at room temperature) then add into dough mixture. Knead for 1.5 mins.

Add salt – knead 40 seconds.

Add butter and let knead for 4 mins.

Kneading - Thermomix Method

Transfer dough to a pastry mat, shape into ball and let proof in a warm place covered loosely with clingwrap/damp towel until doubled in size (approx 45-60 mins).

Bulk Fermentation

If shaping into buns:Punch down dough to deflate. Divide dough into 10 equal portions (approx 60g each) and roll into round balls. View video tutorial here from 5:16 onwards for how to shape into round balls. Line and grease baking sheet and place dough balls 1.5 inches apart. You can also divide dough into 9 equal portions - they will fit snugly into an 8-inch square baking pan.[Optional] If you would like to top buns with seeds and nuts, brush dough balls with just egg white or egg wash and roll on inclusions before second proofing. If you opt to do this, there&#039;s no need for egg wash before baking.Let proof for approximately 40mins until doubled in size. During last 15 minutes, preheat oven to 180°C. (TIP: Setting your timer to go off after 25 minutes works best for me!)Spray dough with icy cold water (or egg wash) and bake at 180°C for 15-20 minutes until golden brown.Remove buns from oven and allow to cool on a cooling rack. You may enjoy them warm if you like - they go well with a spread of butter! ;)

If shaping into loaf:Punch down dough to deflate. Divide dough into 2 or 3 equal portions and roll into a round shaped balls – let rest for 10-15 minutes for gluten to relax so the dough will be easier to handle.To shape each mini loaf, flatten a ball into a long oval shape. Fold 1/3 from right edge to the middle and press. Fold 1/3 from left edge to the middle and press lightly. Roll it out slightly and roll into a cylinder.Arrange dough logs, seam side down in a 450g Pullman Loaf Tin (8x4x4&quot;) and let proof for approximately 40mins until dough fills up 80% of the tin. During last 15 minutes, preheat oven to 180°C. (TIP: Setting your timer to go off after 25 minutes works best for me!)Spray dough with icy cold water (or egg wash) and bake at 180°C for 30-35 minutes until golden brown. Remove bread from tin and allow to cool completely on a cooling rack for at least an hour before slicing and serving. 

Shaping &amp; Proofing

This quick and healthy veggie dinner has a base of wholemeal noodles for a filling, fibre-rich supper. It's packed with 4 of your 5-a-day, plus vitamin C and iron too

Miso noodles with fried eggs

nests wholemeal noodles (100 grams)

tbsp rapeseed oil

ginger

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Top 10 wholemeal recipes from across the web

The most viewed wholemeal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Wholemeal Gluten Free Bread Recipe ...

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Minestrone soup recipe by Jamie Oli...

Soft Fluffy Whole Wheat / Wholemeal...

Gluten Free Bread-Maker Wholemeal B...

Refined Sugar Free & Eggless Wholem...

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Wholemeal Bread

The most viewed wholemeal recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine