Quick and easy wholemeal loaf

Yield: 1 servings

Measure Ingredient
4 \N Oz; (100 per cent)
\N \N ; organically
\N \N ; produced wholewheat
\N \N ; flour, plus a
\N \N ; little extra for
\N \N ; the top of the
\N \N ; bread
2 teaspoons Salt
1 teaspoon Soft light brown sugar
2 teaspoons Easy blend dried yeast
14 fluid ounce Hand hot water; about
\N \N Either a 2 lb loaf tin or two 1 lb loaf; well buttered
\N \N ; tins

Preheat oven to its lowest setting.

1 Warm the flour slightly in the oven for about 10 minutes, and turn the oven off for now. Tip the warm flour into a large mixing bowl and sprinkle on the salt, sugar and easy blend yeast.

2 Mix together thoroughly, make a well in the centre and pour in the hand hot water.

3 Take a wooden spoon and mix the warm liquid into the flour gradually to form a dough - the exact amount of water you'll need will depend on the flour.

4 Finish by mixing with your hands until you have a smooth dough that cleans the bowl. There shouldn't be any bits of flour or dough left on the sides of the bowl and, unlike pastry, it is better to have too much water than too little.

5 Put the dough on a flat surface and stretch out into an oblong. Fold one edge into the centre and the other over that. Fit the dough into the tin, pressing firmly all round the edges so the top will be slightly rounded.

6 Sprinkle the surface with a generous dusting of flour, cover the tin with a damp, clean tea cloth and leave to rise in a warm place for 30-40 minutes or at room temperature for about an hour.

7 If you're making two loaves, divide the dough in half before following the steps above and folding into the two tins.

8 Preheat oven to 200c/400f/Gas 6. When the dough has risen to the top of the bread tin or tins, bake for 40 minutes for the 2lb/900g loaf tin or 30 minutes for the 1lb/450g loaf tins.

9 When the bread is cooked, turn out onto a cloth to protect your hands - it will sound hollow when rapped underneath with your knuckles.

10 Return the bread, out of it's tin, upside down to the oven for another 5-10 minutes to crisp the base and sides. Cool the bread on a wire rack, and don't put it away or freeze until it's absolutely cold.

Converted by MC_Buster.

Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 4263mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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