Wholemeal Bread


750g Strong Wholemeal Flour + plus a little for dusting
1 tsp Salt
7g Dried Yeast
400ml Water - 200ml cold/200ml boiling
1 tsp Olive Oil


Mix the flour, salt,and yeast together in a large bowl.
Pour in the water and add the olive oil.
Work the ingredients into a dough.
Knead on a lightly floured board for about 8 minutes.
Return dough to a lightly oiled bowl, cover with a damp tea towel.
Leave to rise in a warm place for an hour or until it has doubled in size.
On a lightly floured board, knock the air out of the dough and briefly knead again.
Place into 2 lightly oiled 500g loaf tins.
Bake in a pre heated oven 220ºC(425ºF) for 30 Minutes.
When cooked they should make a hollow sound when tapped on the bottom, if not cooked return to oven for another 5 minutes.
Leave on a cooling tray to cool.

To make rolls, shape and place on a lightly oiled baking tray, leave to rise for 10 minutes,
bake in the pre heated oven for 15- 20 minutes, depending on the size of the rolls which you have made.

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