Rustic wholemeal bread

    (1)
    1 hour 5 min

    Much quicker than the usual bread recipes, these wholemeal loaves can be ready to eat in just over an hour.


    2 people made this

    Ingredients
    Makes: 3 small loaves

    • 375g plain flour, plus more for flouring surface
    • 375g wholemeal flour
    • 40g brown sugar
    • 2 tablespoons fast action dried yeast
    • 1 1/2 teaspoons salt
    • 825ml warm water
    • 2 tablespoons vegetable oil

    Method
    Prep:15min  ›  Cook:25min  ›  Extra time:25min proofing  ›  Ready in:1hr5min 

    1. Stir plain flour, wholemeal flour, brown sugar, yeast and salt together in the bowl of a stand mixer fitted with a dough hook attachment. Whisk water and oil together in a mug; pour into flour mixture. Mix on low speed until dough pulls away from the sides of the bowl into a ball.
    2. Turn dough out onto a lightly floured surface; knead just until dough is smooth, about 1 minute. Divide and shape dough into 3 balls for small loaves or 2 balls for larger loaves. Dust loaves with flour and place onto a baking tray; cover with a clean tea towel and let rise until doubled in size, about 25 minutes.
    3. Preheat oven to 180 C / Gas 4. Slash an 'X' on the tops of loaves with a sharp knife.
    4. Bake in the preheated oven until loaves are golden brown and sound hollow when tapped, about 25 minutes. Remove from oven to cool completely on a wire rack.

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    (1)

    Reviews in English (1)

    TonyWalton
    0

    I foolishly followed the recipe and used 825ml warm water. I ended up with flour SOUP! What a waste of ingredients. Please check your amounts before posting them in future. Unhappy!  -  19 Nov 2017

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