Wholemeal bread
Easy, quick and healthy. The prepping is really easy and quick. The most time was spent letting the dough rise for 1 hours before baking it in the oven.The bread is really dense and tasty. I love to toast and top with avocado, salt, pepper and sprinkle chilli flakes
Ingredients
- 500 grams Wheat flour
- 7 gram Easy bake dried yeast
- 1/2 tsp salt
- 300 mls Luke warm water
Instructions
- Add flour, salt and yeast to a mixing bowl
- Create a hole in the mix and pour some of the Luke warm water.
- Fold the mixture into the water with a spoon. Then start to add more water and mix in.
- You will then need to start using your hands to knead the dough. It will be sticky to begin but as you knead it will be less so. If still too sticky add a sprinkle of flour. You will need to knead the dough for 10 mins
- Place the dough into a clean mixing bowl and cover it with a tea towel to allow the dough to rise. It will rise to double its size in the 2 hours that you leave it to sit.
- Preheat the oven to 200C/400F/Gas Mark 6/180C Fan Assisted.
- Take the dough out of the bowl and place on a sprinkle of flour and knead slightly to remove some of the air. Shape it to fit in a bread tin.
- Oil the bread tin and place the dough in the tin. Take a sharp knife and make a couple of incisions on the top of the dough.
- Bake in the over for 22 to 25 mins or until golden brown.
- When cooked take out of tin and place on cooling rack.
- Once cool it is ready to enjoy. I store it in an airtight container to keep fresh. Use within 2 - 3 days.