Reco's Family's Favorite Fluffy and Crisp Whole Grain Loaf

Reco's Family's Favorite Fluffy and Crisp Whole Grain Loaf

Even after a few days this whole grain bread keeps fluffy. After many trials I finally found this recipe.

Ingredients: yields 1.5 loaves

Strong bread flour
250 g
Whole grain flour (or bread flour)
100 g
5 g
Skim milk powder
10 g
One whole egg + lukewarm water
240 g
Dry yeast
6 g
Condensed milk
10 g
Raw sugar or any kind of sugar
20 g
20 g
If kneading by hand, refer to Recipe ID: 1226602
If using a bread machine, add the shortening after the gluten film forms on the surface of the dough


1. Refer to my 'Basic Bread' recipe ID: 1226602 until you finish the first proving. If you're using this referenced recipe, make sure that the ingredients and quantities are different.
2. When you refer to the listed recipe, make sure that you add the condensed milk when you combine the dry and wet ingredients. Add the shortening at the same time the butter is added to the dough.
3. After the first proving, gently punch the dough to remove the gases. Divide the dough into 2 portions and shape into balls. Cover with a damp tea towel and let rest for 15 minutes.
4. Grease the loaf tin with shortening (not listed in the ingredients). If you plan to use a lid to shape the top of the loaf, grease the inside of the lid.
5. After 15 minutes, lightly punch the dough to de-gas. Usually, the dough tends to be shaped into ovals at this point but I shape them into balls by rolling them tightly.
6. Place the two doughs along the sides of the tin and leave to rise. Cover with plastic bag and leave in a warm place to rise for 45 to 60 minutes or put the tin in a 35ºC oven for 40 to 50 minutes.
7. If you use your oven to prove the dough, remove the tin from the oven a little earlier than the usual timing, leaving it in a plastic bag at room temperature. Preheat the oven to 210ºC with the baking tray inside.
8. The proving time here is a rough estimate. Leave to rise until the dough has crowned about 2 cm above the edge of the tin.
9. Bake at 210ºC for 12 to 15 minutes. Lightly tent with aluminum foil. To brown the surface evenly turn the tin from left to right. Lower the oven temperature to 190ºC and bake for a further 15 to 18 minutes.
10. According to your oven at home adjust the baking time. After baking, drop the bread tin from about 20 cm above your work surface to prevent the bread from collapsing. Remove the loaf from the tin straight away and leave to cool.
11. After cooling, store the loaf in a plastic bag or air-tight container to prevent from drying After slicing, wrap each slice in cling film and store in a bag. You can freeze them as well.
12. This is a square loaf It was baked at 200ºC for 30 minutes.
13. Using the same dough I made coffee & walnut rolls and muscovado sugar & walnut rolls I baked them at 200ºC for 12 minutes. I replaced shortening with unsalted butter.
14. I made sausage rolls with the same dough I baked them at 190ºC for 15 minutes and changed shortening for unsalted butter.

Story Behind this Recipe

Usually, it takes 2 to 3 days to consume one and a half loaves. I needed to make a loaf which keeps soft and tasty after several days. I tried to find the best recipe for it and now I've settled for this This loaf looks dense but the crust is thin and crisp and the inside is meltingly soft.