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Handmade Wholemeal Bread
Traditional handmade wholemeal bread recipe for a classic tin loaf. You could double or triple the quantities to make two or three loaves and freeze some lovely bread for another occasion.
Ingredients
- 500g Wessex Mill Wholemeal Bread Flour
- 2 tsp quick yeast (we like to use Doves Farm)
- 1 tsp sugar
- 1 tsp salt
- 320ml water
- 2 tbsp olive oil
- plus oil, for tin
- plus flour, for dusting
Equipment
- 1 x mixing bowl
- 1 x 900g/2lb loaf tin
Method
220ËšC, Fan 200ËšC, 425ËšF, Gas 7
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Place the flour, yeast, sugar, salt and water into a mixing bowl, start mixing together then sprinkle the oil over the top.
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Mix into a slightly sticky dough then knead with your hands for a minute, avoid adding flour.
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Cover the dough with a tea towel and leave it until it has doubled in size, about an hour.
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Rub some oil around the inside of a 900g/2lb loaf tin.
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Dust the dough with a little flour, press, knead and shape it to fit your tin.
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Put the dough into the tin, cover with a tea towel and leave in a warm place until it has doubled in size which will take 45-50 minutes.
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Preheat the oven.
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Bake for 35-40 minutes until golden brown.
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When turned out of its tin and you knock on the bottom of the bread, it should sound hollow.
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Leave to cool on a wire rack.
