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Home-baked Wholemeal Breads of Different Flour Ratios

Happy New Year! Well, I'm not sure if it would be one, but I will still wish that upon everyone, myself included.  I hadn't stopped baking in the whole 2020, but there was nothing new as I was mostly baking the usual bread so that we won't run out of it, as going out for a morning walk then bringing back some dim sum for breakfast was no longer an option for the old folks at home. I did however, try out wholemeal bread, now that I can almost "master" the process of making a normal loaf. Health reasons aside, I do have a cousin who would gag for everything and anything with a "wholemeal" label on, whom I on and off practise a barter system with. After much trial and error, I have concluded that - at least for my own liking - that the best ratio for wholemeal flour to strong flour is 1:4 to still maintain the sponginess of a normal loaf of white bread. The maximum amount of wholemeal flour portion I would be happy to go for is 40% of the total amount of fl

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