This classic wholemeal loaf is perfect to make a sandwich with a difference.
| Prep Time | 20 minutes |
| Cook Time | 35 minutes |
| Passive Time | 45 minutes |
| Servings |
loaf
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Ingredients
- 500 gr Strong wholemeal bread flour
- 300 ml Tepid water
- 1.5 tsp Salt
- 1 tsp Sugar
- 15 gr Softend butter (unsalted)
- 1 sachet Dried yeast
Ingredients
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Instructions
- Mix the flour and salt in a large bowl, stir in the sugar and yeast, then rub in the butter. Add enough water and mix to form a soft dough.
- Knead the dough on a lightly floured surface for up to 10 minutes until smooth and elastic.
- Shape the dough on a baking tray or place in a tin, cover and leave to rise in a warm place until doubled in size for 30 to 45 minutes. Preheat the oven to 220°C.
- Bake the loaf for 15 minutes, then reduce oven temperature to 190°C and bake for a further 15-20 minutes, or until the bread is risen and golden brown and sounds hollow when tapped underneath. Turn out and cool on a wire rack.
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