Basic Wholemeal Bread
This bread is a very British shape. It originated some time around the 1500s and still exists in small village bakeries around the country.
Ingredients
- 100 g strong white flour plus extra for dusting
- 400 g wholemeal flour
- 11 ⁄2 teaspoons salt
- 20 g yeast
- 50 g butter softened
- 345 ml water
Instructions
- Put the flours, salt, yeast and butter into a large bowl and mix together.
- Slowly add the water, mixing with your hand until all the flour has been incorporated from the sides of the bowl.
- Tip the dough out onto a lightly floured surface and knead for 5–7 minutes.
- Put the dough back in the bowl and leave to rest for 1 hour.
- Preheat the oven to 220°C/425°F/gas mark 7.
- Line a baking tray.
- Using a knife, cut a slash down the middle on top of the dough and dust the top with flour.
- Bake for 30 minutes, then transfer to a wire rack to cool.
