There is nothing like the taste of home made bread! This loaf is very easy to make – you just need a little time to let it rise. I usually start it after breakfast and it is then ready for lunch time. Eat it with some nice cheddar cheese or a bowl of warming soup. Ideal for an Autumn lunch.
- 400g strong white bread flour
- 100g wholemeal bread flour
- 325g warm water
- 2 tsp easy yeast
- 1½ tsp salt
- Mix the flours and salt together, and then mix in the dried yeast.
- Gradually add the warm water and mix into a dough.
- Knead for approximately 10 minutes until the gluten in the dough begins to develop. If you use a mixer with a dough hook, knead on a high speed for about 8 minutes.
- You can tell if the dough is ready by doing the windowpane test.
- When the dough is ready place in a bowl and cover the bowl with some oiled kitchen film and leave to rise for about 1½ hours. It should have at least doubled in size.
- Now gently knock back the dough with your hand and gently shape the dough into an oblong that will fit into your bread tin. If you don’t have a bread tin shape the dough into a round and put on a baking tray covered with baking parchment. Leave the dough to prove and has approximately doubled in size.
- Using a sharp knife, gently put a couple of slashes across the top.
- Heat the oven to 220C/200C Fan/425F.
- Bake the loaf for 35-40 minutes until golden brown. It should sound hollow when tapped.
- Turn out of the tin and leave to cool on a wire rack.