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A Humble Wholemeal Loaf 

I have been making my own bread properly for several years now. I have experimented with sourdough loaves but after neglecting my starter several times , I had to find another method which provided equal amounts of satisfaction and flavour. I have adapted a recipe from The Classic 1000 Recipes. 

I choose to begin simply with a recipe that I hope will give you a small boost of kitchen confidence.

Makes 1 x 1kg loaf (probably get 12 slices out of it)

1 slice - friday lunch

1 tablespoon of dried yeast

1/2 teaspoon of sugar

450 ml of warm water

14.5g of sunflower oil/ olive oil

450g of strong white bread flour

300g of wholemeal bread flour

1 tablespoon of sea salt

1 tablespoon of salt water

Stir the sugar in the water then stir in the yeast.

Leave in a warm place for 10-15 minutes until frothy.

Rub the sunflower oil into the flours and salt before pouring in the frothy yeast mixture gradually.

Use your hands to bring this all together into a ball.

Knead your dough by stretching it on a floured surface and folding it back onto itself. Do this for 10 minutes until it feels no longer sticky.

Place in an oiled bowl, cover with clingfilm or a damp tea towel and leave to rise until doubled in size. I like to put my dough in our airing cupboard, which stays nice and warm. But simply find a warm spot in your house, could be by the radiator. The key is to keep your dough away from blowing drafts!

Knead the dough again until firm and place in your greased sandwich loaf tin.

Brush the top with salt water, cover and leave to proof overnight in the fridge. Or, simply leave to prove for 1.5 hours in the airing cupboard.

The following morning, preheat your oven to 230 degrees celsius for 35-40 minutes until golden brown.

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