Wholemeal Bread with Fine Plain Wholemeal Flour

Name: Wholemeal Bread with Fine Plain Wholemeal Flour
Cook time: PT40-45 M
Yield: 1 loaf
Ingredients: 500g Doves Farm Organic Plain Wholemeal Flour 1 tsp Doves Farm Quick Yeast 1 tsp sugar ½ tsp salt 325g tepid water 1 tbsp oil oil, for tin

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40-45 minutes 1 loaf Dairy,Egg,Nuts Vegan,Vegetarian

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About this recipe:

Wholemeal bread is usually made with a strong wholemeal although this recipe shows how to make bread using Fine Plain Wholemeal Flour for a great tasting loaf. The rise might be a little less impressive than with a bread flour, but the real wheat taste will be there.

Equipment:

1kg/2lb bread tin and 2 x mixing bowls

Ingredients:

500g Doves Farm Organic Plain Wholemeal Flour
1 tsp Doves Farm Quick Yeast
1 tsp sugar
½ tsp salt
325g tepid water
1 tbsp oil
oil, for tin

Method:

220°C, Fan 200°C, 425°F, Gas 7

Put the flour, yeast, sugar and salt into a bowl and mix together.
Stir in the water, and when everything looks craggy and lumpy, stir in the oil.
Using your hands, gather everything together into a doughy mass.
Knead the dough for 100 presses.
Cover with an upturned mixing bowl and leave in a warm place to double in size, about an hour.
Rub some oil around the inside of a 1kg/2lb bread tin or insert a baking liner.
Knead the dough for another 100 presses.
Shape the dough and put it into the prepared tin.
Cover the tin with an upturned mixing bowl and leave in a warm place for 40 minutes.
Pre-heat the oven and bake for 40-45 minutes.
Remove from the oven and turn out onto a wire rack to cool.