For a dark brown loaf leave to bake a little longer.
Grease a 2lb loaf tin and lightly dust it with flour. Copyright © 2017- 2020 Jo's Kitchen Larder | All Rights Reserved. A lovely looking loaf and such an easy technique. Shape dough so it will fit in tin, and place it in seam-side down. If you don’t have a steam oven. https://www.deliaonline.com/recipes/type-of-dish/bread-recipes/wholemeal-loaf Leave to rise in a warm place until the dough has doubled in size. My name is Lynn Hill. You can also come and say hello over on my Facebook page, Twitter, Instagram or Pinterest. Iv’e baked a couple of loaves using this recipe and both turned out perfect,tasty and so easy. . Glenn, Hi Glenn, So happy to hear and thank you so much for taking the time to let me know. It couldn’t be easier – two easy steps, minimum kneading and only one rise! Start by greasing a 2lb loaf tin and lightly dust it with flour. Like this article? Nutritional information is approximate, per slice and should be treated as a guideline only. Cream yeast with sugar and add 120ml water; set aside for 12 minutes to froth up. Before you place the bread in the oven to bake, use a serrated knife and carefully cut slashes in the top of the dough. Hello Siew, I’m really pleased you’ve enjoyed baking my wholemeal loaf. ALL RIGHTS RESERVED ©2020 Allrecipes.com, Inc. An Easy Brown Bread Recipe with step by step instructions. Cover your mixing bowl with a clean kitchen towel, reusable wax wraps or like I did here a plastic shower cap and leave in a warm place to prove for about an hour or until it doubled in size. Make sure to wash your hands well beforehand and use one hand to mix the dough together. In the summer or if you have a really warm kitchen you can leave the dough to prove on top of your kitchen counter. No fancy equipment is required beside few basics like mixing bowl, spoon, kitchen scales and a loaf tin. Will definitely be making this again! The dough should rise in a tin ever so slightly. Leave to one side. Can you also make this bread without a tin – by just shaping it into a round? Enjoy! Put in oven to bake for 30-35 mins. It goes well with pasta dishes or anything saucy as it makes for perfect sponge to mop up the juices! I brushed the top with vegan butter to soften the crust which is a personal preference but also adds a nice flavor to it. Cover with a damp tea towel or clingfilm, and leave somewhere warm for it to prove (rise) to double in size. dissolving in water first vs mixing in directly into the dough. You’re more than welcome Kathy! I halved the recipe and baked a pretty looking legit bread! Make a slash down centre with a sharp knife and sprinkle with a little flour. . Your email address will not be published.
I did find it a bit on the salty side though, do you recommend putting in half the salt instead? Yay! I used active dry yeast which I put in the water + sugar mixture first to activate, then added the dry ingredients. (direction says no need to reconstitute in water) Hope that helps. foodgawker. Also when opening the door during baking. If you wish to make a white loaf, use just 450g/1lb white flour and knead dough for twice as long. It will take longer to rise if your kitchen is a little cooler. Add salt and sugar and give it all a good mix until all the ingredients are well combined. If you don’t have a steam oven. The best place to prove your dough is somewhere warm and draught free. Hi, As far as I’m aware the only difference between two types of yeast you described is the way in which you use them i.e. This way instant steam is created. Gentle mix with a spoon and you’re done. Leave to one side. We love it fresh or toasted for breakfast with the variety of spreads like lemon curd, homemade orange marmalade or this plum and chocolate spread. 5g dried yeast (or 10g of fresh yeast if you can get it).
Shaking off any excess flour. Bake in a pre-heated oven at 230°C, 450°F, Gas 8 for approximately 30 minutes.
Traditional Wholemeal Bread Makes 1 loaf This recipe makes one oven baked wholemeal bread loaf but if you times all the ingredients by three and you will have three loaves - one to eat immediately and two to freeze for another day. You need to have bread flour not regular flour and, like most wholemeal loaves, this mixes both white and wholemeal strong bread flours to create a bread that's light and not too dense. Leave it in a warm place to grow to twice its size or for 1 hour, whichever is first. Thanks for your help! Pour the yeast mixture back into the remaining water and combine with the olive oil and brown rice syrup. My recipe calls for instant yeast you mix directly into the dough. Take care when pouring the (cold) water into the tray.
Daily Mail. Turn the loaf out and cool it for at least 10 minutes on a wire rack. If so at what point would I add them? Any advice welcome. Scroll down to find the full list of ingredients and quantities on the recipe card. I’m going to try and freeze an unbaked loaf just to test soon and will add my findings to the post. You may also like to have a go at baking a White Bread recipe.
I often use 50% white spelt & 50% wholemeal spelt flour. Put flour in a warm bowl; sprinkle salt around edge and leave in a warm place.
The steam will be extremely hot and can be dangerous if you get too close to the oven when opening the door. Hi Michelle, I’m so please you enjoyed the bread!