Brown bread can be hard to find here in Korea. Sure, you can buy some in Paris Baguette, but I am always left wondering how much sugar is in it and if it’s all that healthy. Back home I would always buy sliced brown bread, but here in Korea I usually end up with white. The last few weeks I have been making bread myself and we have been absolutely loving the focaccia I have been making. However, since we have started our health kick, we have been trying to make our bread a bit healthier.
260g of whole wheat flour from bob red mill (found at the foreign food mart or bangsan bakers mart)
8g insteant yeast
1 tablespoon of white sugar
1 teaspoon of salt
3/4 – 1 cup of warm water
2 tablespoons of olive oil
Mix up all the dry ingredients in a bowl. Start to add the warm water and mix together. After you have added a third of the water, stir in the oil. Continue to add the water bit by bit until a dough has formed. You may find that you do not need all of the water, stop as soon as you have enough. Once the dough has formed knead for 6-8 minutes. You may need to flour your hands several times during this to stop the dough becoming too sticky. When the dough has had the crap beaten out of it, place it in a bowl with a damp towel over it in a warm place. I’ve had my heating on lately so I just put it on one of the hot spots on the floor, I find this does the job well. Leave it to rise for one hour. The dough should have risen nicely. Punch the dough back down and shape into a loaf shape. Cover the loaf back over with the damp towel and leave to rise again for another 30 minutes. Once it has risen again score 3 lines on it then pop it in the oven at about 190degrees celsius for 20 minutes) turn the tray around halfway through cooking to produce a more even rise. Check your bread is done by tapping it, if it doesn’t give a good knock, flip it over to do the other side. When the bread it done slice and enjoy with a nice healthy soup. Voilá easy to make bread in Korea.