Easy Wholemeal Bread Recipe

I have been a bit of a wimp when it comes to making my own bread but Paulie found this artisan Wessex mill flour when he went shopping at the butchers so I thought I would give it a go as I saw on a programme there are up to 14 ingredients in some of the supermarket breads and I do believe you are what you eat. I couldn’t believe how easy this was I used a BBC Good Food Recipe which used only 4 steps and it worked! I thought it looked really dense when Paulie first sliced it but I was wrong it was soft and light with a nice crust that wasn’t too chewy at all. There is no going back now I can’t wait to try some more!

Ingredient’s

  • 500g wholemeal flour
  • 7g fast acting dried yeast (I use Allison brand)
  • 1 tsp sea salt
  • 1 tbsp runny honey
  • 2 tbsp olive oil

Method

  1. Tip the flour, yeast and salt into a large bowl and mix together with your hands. Stir 300ml hand-hot water (I half boiled the kettle) with the oil and honey, then stir into the dry ingredients to make a soft dough.
  2. Turn the dough out onto a lightly floured surface and knead for 5 mins, until the dough no longer feels sticky, sprinkling with a little more flour if you need it.
  3. Put the dough into a loaf tin, pressing it in evenly. Put  a large plastic food or carrier bag over the whole of the loaf tin and leave to rise in a warm place for 1 hr, until the dough has risen to fill the tin and it no longer springs back when you press it with your finger.
  4. Heat oven to 180 degrees (fan). Make several slashes across the top of the loaf with a sharp knife, then bake for 30-35 mins until the loaf is risen and golden. Tip it out onto a cooling rack and tap the base of the bread to check it is cooked. It should sound hollow. Leave to cool and serve.

 

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