Homemade wholegrain bread
This is a very simple recipe for rustic wholegrain bread, perfect for serving with homemade soups and toasting. While making your own bread is allot more work that buying it from a store, there is something very satisfying about making it yourself, the smell wafting through the house, the uneven slices, and the crumbs! Basically in my eyes you can’t beat homemade bread, so if you have the time give it a try.
Yield (makes): one loaf (12 people)
Prep time: 1 hour
Cooking time: 15 minutes
2 ¼ cups (225 g) strong white bread flour
1 ¾ cups (165 g) Granary or whole grain flour
½ teaspoon salt
1 tablespoon white sugar
1 tablespoon dried yeast
¾ cup (180 ml) warm water
3 teaspoons extra virgin olive oil
1. Mix the yeast, sugar and a small amount of the warm water together in a bowl to activate the yeast.
2. Mix together the flour and salt.
3. Add the yeast mixture and then the rest of the warm water and olive oil to the flour and salt mixture.
4. Mix all ingredients together until a smooth dough is formed; remove from the mixing bowl onto a floured surface.
5. Knead the dough for approximately 5 minutes until it takes on a more elastic, stretchy character.
6. Place in a floured bowl and cover with cling film, leave to prove in a warm place until the dough has doubled in size, approximately 20 minutes.
7. As soon as the dough has doubled in size it is time to "knock it back", this is done by kneading the dough for another 5 minutes to remove all of the large air bubbles and evenly distribute the small air bubbles.
8. If making a loaf, roll out the dough on a floured surface into a large rectangle then tightly roll it up. Pinch together the seam on the bottom of the bread and transfer to a lined baking sheet making sure the seam is on the bottom of the loaf, the loaf should be a long sausage shape.
9. If making bread rolls evenly split the dough into 12 pieces and shape into small balls, transfer to a lined baking sheet.
10. Cover the bread with cling film and leave to double in size once more in a warm place.
11. Once the bread has doubled in size it can be egg washed or brushed with milk and sprinkled with sesame or poppy seeds.
12. Bake at 200°c/400F for 15 minutes turning the bread halfway through, to check if the bread is cooked pick it up and tap the bottom of the loaf if it makes a hollow sound its done, if the sound is more dense then the chances are its not fully cooked so return it to the oven for a few minutes to finish it off.
Try adding a handful of toasted pumpkin and sunflower seeds at stage 2 for a tasty seeded loaf
For a more rustic looking loaf dust with flour and slice diagonal slits along the loaf before baking instead of egg washing.