Discover a unique twist on traditional wholewheat bread by incorporating red palm oil, a staple ingredient in Nigerian cuisine. This recipe creates a beautifully golden loaf with subtle earthy undertones that pairs perfectly with beans or stew.
Red palm oil, produced by local farmers in West Africa, has been used for generations in traditional cooking. It’s rich in vitamin A and antioxidants, making it a nutritious alternative to conventional oils. This recipe specifically uses authentic West African red palm oil, not to be confused with processed varieties from other regions.
Ingredients
- 250ml warm water
- 2 tablespoons red palm oil
- 2 tablespoons light brown sugar
- 7g instant yeast
- 1 teaspoon salt
- 200g strong bread flour
- 200g wholewheat flour
- Prep time: 2 hours
- Cook time: 30 minutes
- Serves: 1 loaf (approximately 12 slices)
Steps to Follow
- Step 1: Combine all ingredients in a stand mixer fitted with a dough hook attachment
- Step 2: Knead for 5 minutes on low speed, then increase to medium speed for another 5 minutes
- Step 3: Transfer dough to an oiled bowl and cover
- Step 4: Let rise for 1 hour and 30 minutes
- Step 5: Punch down the dough to remove air bubbles
- Step 6: Shape the dough into a log and place in a greased loaf tin
- Step 7: Cover and let rise for an additional 30 minutes, or until dough rises above the tin
- Step 8: Bake in a preheated oven at 180°C (350°F) for 30 minutes
- Step 9: Cool completely before slicing
Additional Instructions
- Ensure red palm oil is authentic West African sourced for best results
- The bread can be stored at room temperature for up to 3 days when properly wrapped
- For best results, use strong bread flour as specified, not all-purpose flour
- The dough should feel soft but not sticky after kneading
- To test if bread is done, tap the bottom – it should sound hollow
General Nutritional Values
- Approx. Calories: 150 kcal per slice
- Approx. Protein: 4g per slice
- Approx. Carbohydrates: 26g per slice
- Approx. Fat: 3g per slice
