Simple Wholemeal Loaf

 

I've been making my own bread for several years, my family now insist that I make it at least three times a week as many of their friends have started to 'borrow' a slice or three.

This recipe makes a two large 500g loaf tins or three if you want them a little smaller. The key is in the kneading. I cannot stress how important it is in the process, even when using a dough hook on a machine, the final part should be kneading by hand. This gives you the feel for when there is enough gluten (stretch and bounce) in the dough, which you can't get with a machine alone.

I do use a machine on the slowest setting for the first five minutes only, and with another 5 minutes of kneading usually gives the right amount of gluten.

One of the other tricks is to maintain the moisture as much as possible, so when kneading try not to add more flour, just enough to give a very light covering to your hands and the surface.

Ingredients:

• 700g string white bread flour
• 300g of strong Wholemeal flour
• 20g of dried yeast (40g of fresh)
• 30g of salt
• 2 tbs Olive oil

Directions:

• Put the flours in a mixing bowl with the yeast and mix, or on a clean surface if kneading by hand
• Make a well in the centre to hold the water
• In a jug add the salt then 200ml of boiling water.
• Add another 450 of cold tap water and the oil
• If using mixer, turn onto slowest setting and slowly add all the water mix
• If mixing by hand, slowly add water to the well in the centre and draw in the flour from the sides with your free hand and mix until all the water and flour are incorporated.
• Knead until the dough give a good stretch and when pressing your thumb into it the dough bounces back quickly.
• Leave in an oiled covered bowl until the dough double in size, about an hour.
• Knock back and divide into two or three loaf tins. Turn on oven to highest temp.
• Allow to rise uncovered for twenty five minutes then dust with a little flour
• Cook on the highest temp for twenty minutes then reduce to gas 4/180c fan for another twenty minutes.
• Check by banking on the bottom of the loaf to make sure it sounds hollow, if not pop back in the over for another 5 minutes.

If the bread smells like its burning, turn down the heat after fifteen minutes, bite still the overall time should be 40 minutes. Always allow the bread to cool before eating! Alright, but leave it at least 30 minutes!

 

Enjoy wit fresh butter.

 

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