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