Wholewheat Tear Bread
- ThePeckishWife
- May 2, 2020
- 1 min read
Soft pull-apart bread which is also good for you. Win-win situation.

Level: Easy
Serves: 16
Prep: 15 min + 2 hours proofing
Cook: 40-45min.
Ingredients:
Dough:
1tbsp sugar
1 ½ tbsp yeast
360ml warm water
1tbsp oil
1tbsp honey
500g strong whole wheat flour
1 tsp salt
Preparation:
Mix the sugar, yeast and warm water together in a large mixing bowl and set it aside for about 5-10 minutes until the yeast is activated (becomes puffy). Then remaining ingredients and knead the dough until smooth and stretchy. If it is too wet/sticky, add some more flour – 1tbsp at a time until it comes together. Oil the bowl and the dough, cover it and set it aside to proof for 1 hour or until double in size.
Preheat the oven for 175C and grease two 2lbs loaf pans.
Knock the air out of the dough and knead it for a little. Half it – it makes two 2lbs loaves. Take one half, roll it out flat, then roll it up (like a swiss roll) and cut it into 8 equal pieces. Oil or butter a 2lbs loaf pan and put in the cut pieces. Do the same with the other half or store it in the freezer for 3 months. Cover it and let it rise for another 30min-1hour or until double in size. Take off the cover, brush the top with milk and bake it for 40-45 minutes. Brush the top with melted butter (optional). Let it cool down on a cooling rack and enjoy!
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