For this post festivity period I thought that I’d try some nutritious wholemeal bread. So far I’ve stuck to white breads thinking that they’re easier, but this was the right time to step out of my comfort zone and into the world of brown breads.
In fact this loaf was no harder to make than the white versions but does require a loaf tin (make sure to flour well to avoid it sticking) in your baking equipment. It turned out to be really flavourful and hearty, and certainly very filling! Awesome toasted 🙂
Wholemeal Loaf (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
makes 1 2lb loaf
- 570g wholemeal bread flour
- 1 1/2 tsp salt
- 1 1/2 tsp soft brown sugar
- 2 tsp dried yeast
- 400ml hand hot water
– Stir in the yeast, sugar and salt into the flour.
– Make a well in the centre and pour in warm water.
– Bring together to form a dough and then knead well for about 5-10 minutes until the dough is smooth and elastic.
– Press out to form a rectangle, bring both ends into the centre and place in the well-floured loaf tin. Press down the edges so the dough fill the tin.
– Sprinkle the top with extra flour.
– Cover with cling film and leave to rise for at least an hour.
– Preheat the oven to 200 degrees Centigrade/Gas Mark 6
– Bake for 40 minutes until its well browned and the bottom sounds hollow when tapped.
– Turn out of the tin and return to the oven for 5-10 minutes to crisp up the bottom and sides.
– Cool on a wire rack