Wholemeal bread recipe
Easy recipe for a wholemeal tin loaf which is perfect for sandwiches or just eating with butter.
Equipment
- 2lb (1kg) Loaf tin
- Mixer with a dough hook (optional)
- Large mixing bowl
- Dough scraper
Ingredients
- 500 g Strong wholemeal bread flour
- 7 g Dried yeast
- 10 g Sea Salt Maldon if you have it
- 30 g Butter Softened
- 350 ml Warm water
Instructions
Stage 1 - make the dough
- Weigh the flour into a large bowl or mixer bowl if you're using a dough hook.
- Add the yeast and salt to the flour, keeping them separate on either side of the bowl.
- Measure the water into a jug.
- Make a well in the flour, add the butter and water and bring together until all the flour is mixed in and the dough is formed.
- Knead the mixture by hand for around 15 minutes on a floured surface or for 12 minutes using a dough hook.
- Put the dough back into the large bowl and cover with clingfilm.
- Let the dough rise until it's doubled in size - for at least one hour (time will depend on how warm the room is).
Stage 2 - shape and prove
- Scrape the dough out of the bowl onto a floured surface.
- Knead it a few times to get rid of any large air bubbles.
- Shape the dough so it fits into the bread tin or shape into a round (or 2) if you're using a baking sheet. Make sure any seams or creases are on the underside of the dough.
- Cover and leave for around another hour, until the bread has doubled in size.
Stage 3 - Bake the bread
- Preheat the oven to 230°C/450°F
- Uncover the loaf and place it into the preheated oven.
- Bake for around 25-30 minutes until golden brown and then turn out onto a wire rack to cool.
- You can test the bread is cooked by knocking on the base - you should hear a hollow sound when it's ready.
Nutrition
Sodium: 412mgCalcium: 18mgVitamin A: 75IUSugar: 1gFiber: 6gPotassium: 188mgCholesterol: 6mgCalories: 194kcalSaturated Fat: 2gFat: 4gProtein: 7gCarbohydrates: 36gIron: 2mg
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