- 200g Strong Wholemeal Flour
- 550g Strong White Bread Flour
- 1 x 7g sachet fast action dried yeast
- 25g Butter
- 2 tsp salt
- 1 1/2 tsp sugar (optional)
- 450ml Warm water
- Place the flour in a large mixing bowl. Rub in the butter and stir in the salt and yeast.
- Mix in the water and bring together to form a dough.
- Turn out onto a lightly floured surface and knead for 10 minutes until the dough is smooth, elastic, pliable and no longer sticky.
- Shape into a rounded oblong to fit a lightly greased 1kg load tin or divide and use to fill two 0.5kg loaf tin or shape into individual rolls.
- Cover with lightly oiled polythene or damp teatowel and leave in a warm place until doubled in size, take approximately 40-50 mins.
- Pre-heat the oven to 230 degreesC, 450 degreesF, Gas Mark 8.
- Remove the oiled polythene or teatowel an dbake in the pre-heated oven until the base sounds hollow when tapped. Cover loosely with foil if overbrowning during baking.
- Cover on a wire rack.
20 minutes plus 40-50 minutes proving time.
- 1kg loaf 30-35 mins
- 0.5kg loaf - 25 minutes
- Rolls - 15 mintues
I personally made this and found that the mixture would make 2 x 1kg loaf instead of 1 x 1kg which was stated in the recipe.