This bread is so easy to make I try and make it on a Sunday afternoon ready for my week ahead. It has a heavier texture and is not as light and fluffy as many white breads but it is still very tasty.
Bread has been eaten in many different countries around the world for thousands of years. It provides part of our every day staple diet, which can be consumed in many different forms. Many years ago bread was initially baked over open fires but gradually as we became more advanced we were able to have brick or stone ovens built in our homes. Through the advancement of technology and growing trends ovens have been installed in our homes today and we can make our own bread. The supermarkets also have arrays of different choices and flavours. The thing that concerns me with supermarket bread is that it contains sugar and often has some sort of perservative added to it to extend its shelf life.
375 (13oz) strong plain wholemeal flour
75g (3oz) strong plain white flour
10ml (2 tsp) salt
7g sachet (1 and half tsp) fast action yeast
300ml (half a pint) lukewarm water
For the topping
30ml (2tbsp) water
2.5ml (half a tsp) salt
Wholemeal flour to sprinkle
- Place the wholemeal and white flours, salt and yeast into a bowl.
- Mix together to form a dough.
- Transfer onto a floured surface and shape into a ball.
- Vigorously knead the dough for about 10 minutes (this will strengthen and work the gluten in the flour and create a smooth, stretchy, elastic dough, which will ensure a good rise).
- Cover with oiled clingfilm and leave to rise for about 30 minutes, until it doubles in size. Meanwhile preheat the oven 230C / 450 F/ Gas 8. Mix the water and sale together and brush over the bread. Sprinkle with flour.
- Using a sharp knife make 3 or 4 slashes across the loaf, then again at right angles. Bake for 10 minutes, then reduce the oven to 200C /400F/ Gas 6 for 20 minutes, or until the bread sounds hollow when tapped on the base. Cool on a wire rack.