Wholemeal Bread
A simple, basic, delicious wholemeal bread.
Equipment
- 1 bread tin
Ingredients
- 350 g wholemeal flour
- 150 g whole flour
- 7 g dried yeast
- 6 g bread improver
- 1 tsp salt
- 350 ml water
- 20 ml olive oil
Instructions
- Shift dry ingredients into bowl350 g wholemeal flour, 150 g whole flour, 7 g dried yeast, 6 g bread improver, 1 tsp salt
- mix in the oil and enough water to make a firm dough350 ml water, 20 ml olive oil
- Turn onto a floured board and firmly knead for at least ten minutes. I find bread dough takes up as much flour as it needs while kneading. Keep the board floured as necessary.
- Put the dough into a clean oiled bowl. Cover it with a cloth and put it somewhere warm until it has doubled in size. At least 45 minutes.
- When it has doubled, gently knead to release any gas and put into an oil bread tin. cover and put somewhere warm until it has doubled in size.
- Bake in the oven for 25 minutes until the crust is light brown and sounds hollow when tapped. Turn out onto a cooling rack to prevent the crust going soggy.
Notes
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