| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Passive Time | 75 minutes |
| Servings |
loaf
|
Ingredients
- 475 gr Whole grain flour
- 1.5 tsp Salt
- 1.5 tsp Honey
- 2 tsp Dried yeast
- 1 tbsp Sunflower oil
- 280 ml Tepid water
Ingredients
|
|
Instructions
- Put the flour, salt and yeast into a bowl.
- Combine the water, honey and sunflower oil and add to the flour mixture.
- Mix until you have a soft dough and then knead by hand for 10 minutes or use the dough hook on your stand mixer.
- Turn out onto a floured surface and knead and form into a long oval. Place into a greased, loaf tin.
- Cover with oiled clingfilm and set aside to rise for 75 minutes or until doubled in size. The time may vary depending on the temperature of the room.
- Preheat your oven to 200C.
- Once your oven has reached full temperature, place your loaf in the oven and immediately reduce the heat to 180C.
- Bake the loaf for 30 minutes.
- When the loaf is cooked it will sound hollow when the base is tapped.
- Leave the loaf to cool completely on a wire rack.
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