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Jun

17

Favourite Wholemeal Bread

June 17, 2009 | Leave a Comment

Half Brown Bread This bread is relatively quick and easy to make and has a lovely consistency when cooked. I find that a fifty/fifty mixture of strong wholemeal flour and strong white flour works very well.

Ingredients:

Strong Wholemeal Flour		225g
Strong White Flour		225g
Margarine		25g
Yeast		7g Sachet
Sugar		5ml (1 level teaspoon)
Salt		5-10ml (1 - 2 level teaspoons)
Tepid Water		300ml (½ pint)

Method:

Grease two 2lb loaf tins.

Mix the flour, the salt and sugar together and then rub in the margarine until the mixture is like bread crumbs.

Add the sachet of yeast and mix in to the flour.

Mix by hand adding enough water to give a fairly soft dough. Add more water if necessary.

Turn the dough on to a floured surface and knead for about 10 minutes until it becomes firm and elastic. I can usually feel this change in the dough.

Divide the dough into two and shape each part to fit into a loaf tin. Cover with a clean cloth and leave to rise until it has doubled in size.

When the dough is nearly fully risen, preheat the oven to 230°C ( 450°F, gas mark 8 ).

Place the loaf tins in the oven and bake for 15 minutes at 230°C, then reduce the temperature to 200°C ( 400°F, gas mark 6 ) and bake for a further 20 - 30 minutes.

After about 20 minutes in the oven take the loaf tins out of the oven, tip each loaf out on to a wire rack and tap the bottom of the loaf. The loaf should sound hollow when tapped with your knuckle. If it doesn’t, put it back into the oven in the loaf tin for another 5 minutes and then check again.