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18/03/2010
Wholemeal loaf
I have always made my wholemeal loaves with a mixture of stone ground and white or brown flour often depending on what I had in the cupboard.
Ingredients£0.38 300g Stone ground Wholemeal flour 200g Strong White flour
10g Salt
5g fast action dried yeast
15ml Sunflower oil
350ml water
Method
1.Mix the flour yeast and salt in a bowl. Add the oil and then enough water to make a soft pliable dough. It should seem slightly wet.
2.Turn onto a floured work surface and knead (see note below) for around 10 minutes until the dough has become quite elastic and smooth to the touch. If the mixture is to dry add a little water by wetting your hand and sprinkling it on the dough. If it is to wet to handle add a little extra flour. A loose dough will make a lighter finished loaf.
3.Put into a greased bowl and cover with greased cling film or a damp tea towel. This is to prevent the dough from forming a crust on it while rising. Place in a warm place to rise for around an hour or until it has doubled in size this could take longer than an hour.
4.Punch the dough and turn out onto a floured surface and lightly knead a couple of times but not too much.
5.Shape by putting into a floured tin (loaf or cake) or into a desired shape to cook freeform and place on a floured baking sheet. Cover again and leave to rise to double in size this should take around ½ an hour but can easily take a little longer. Preheat the oven to 200 °C and cook for 30 minutes.
6.Check if cooked by turning out of the tin and tap the bottom if it is cooked it should sound hollow. If not fully cooked, place in the tin upside down exposing the bottom of the loaf and return to the oven to cook until done, testing every 5 minutes. Leave to cool.
