Traditional handbaked wholemeal loaf - recipe
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Prepare
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Serves
1 -
Cook
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Skill
Easy
Ingredients
- 12 g Easy bake yeast
- 1 tsp Unrefined golden granulated sugar
- 500 g Very strong wholemeal bread flour
- 1 tsp Salt
- 15 g Butter (unsalted) or 15ml vegetable oil
- 350 ml Warm water
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1
Place 150ml warm water (1 part boiling water and 2 parts cold water) in a 600ml measuring jug. Sprinkle over the yeast and granulated sugar, whisk well and leave in a warm place until the yeast froths up about 1 cm. This will take about 15 minutes.
For this step you'll need:
- 150ml Warm water
- 12g Easy bake yeast
- 1tsp Unrefined golden granulated sugar
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2
Mix the flour and salt in a large bowl. Rub in the butter or stir in the oil. Stir in the yeast and a further 200ml of warm water. Mix together until a soft dough starts to form.
For this step you'll need:
- 500g Very strong wholemeal bread flour
- 1tsp Salt
- 15g Butter (unsalted) or 15ml vegetable oil
- 200ml Warm water
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3
Turn the dough onto a lightly floured surface. Knead until smooth and elastic, this can take up to 10 minutes.
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4
Return the dough to the mixing bowl and cover with cling film or a damp tea towel. Leave in a warm place until doubled in size, ideally in a warm kitchen or airing cupboard, or near a warm oven.
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5
Pre-heat your oven to 230°C (210°C fan, 450°F, gas mark 8). Lightly oil a 900g/2 lb bread tin.
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6
Turn the dough on to the work surface again, punch back the dough and knead for 5-10 minutes. Shape the dough into a loaf shape to fit the tin and place in the tin.
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7
Cover with a damp tea towel or oiled cling film and allow to rise in a warm place until it has doubled in size and has come to the top of the tin.
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8
Sprinkle the dough with a little flour to create a crisp, rustic coating on top of the bread. Place in the centre of the pre-heated oven and bake for 15 minutes then reduce the oven temperature to 200c (180c fan, gas mark 6) and cook for a further 15-20 minutes until the bread is risen and golden brown and sounds hollow when tapped underneath.
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9
For rolls, bake just for 15-20 minutes at 230C, (210c fan, 450F, gas mark 8). Turn out the bread and cool on a wire rack.