Wholemeal bread
- Samuel Goldsmith
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Makes 1 loaf
Easy
Prep: 20 mins
Cook: 25 mins - 30 mins
plus 2 hrs proving
A star rating of 5 out of 5.1 ratingRate
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Swap shop-bought bread for a homemade wholemeal loaf to elevate your sandwiches, or dunk into soups and stews for a comforting meal. It works well toasted, too
Dairy-free
Egg-free
Low fat
Low sugar
Nut-free
Vegan
Vegetarian
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Ingredients
Nutrition
Units:
MetricUS
-
300g strong wholemeal flour
-
200g strong white flour
plus extra for dusting
-
7g sachet fast-action dried yeast
-
oil
for proving
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Nutrition: Per serving
- kcal181
- fat1g
- saturates0.1g
- carbs35g
- sugars0.5g
- fibre4g
- protein6g
- salt0.99g
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Method
-
step 1
Combine the flours with 2 tsp salt and the yeast in a large bowl. Make a well in the centre, then add 325ml water and mix well. If the dough seems a little stiff, add another 1-2 tbsp water and mix well.
-
step 2
Tip onto a lightly floured work surface and knead for about 10 mins. Once the dough is smooth and elastic, transfer to a lightly oiled bowl and cover with a damp tea towel or clean shower cap. Leave to prove in a warm spot for 1 hr until doubled in size, or chill overnight.
-
step 3
Line a baking tray with baking parchment. Knock back the dough by punching the air out and pulling the dough in on itself, then gently mould into a ball. Sit it on the prepared tray and leave to prove for another 1 hr, or until doubled in size.
-
step 4
Heat the oven to 220C/200C fan/gas 7. Dust the loaf with a little more flour, then cut 6cm-long cross into the top using a sharp knife. Bake for 25-30 mins until the loaf is golden brown and sounds hollow when tapped on the base. Leave to cool on a wire rack.
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A star rating of 5 out of 5.1 rating
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