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    Tuesday, October 06, 2009

    Very Easy Wholemeal Bread -Thank You Delia and Doris Grant

    This recipe was inspired by Doris Grant in her book 'Your Daily Food'
    I have seen it prepared twice on TV and this recipe is from Delia's Smith's Complete Cookery Course.

    World Bread Day is coming up on October 16th and this will be my entry.
    Have a look here
    It is so simple and has a wonderful wholesome homemade flavour.

    In fact I think it will be wonderful for the boat, we like wholemeal bread for toast and this is so easy and quick and lasts for 2-3 days.
    I use Edmonds Instant yeast sachets for all of my bread. I love these sachets. They keep for a couple of years and the yeast is as fresh as if just purchased

    450 gms whole wheat flour *
    2 teaspoons salt
    Approx 355-380 mls hand hot water
    1 teaspoon brown sugar

    2 level teaspoons yeast (10 gms)
    a little extra flour


    1 900 gm loaf tin buttered fairly heavily

    Pre Heat Oven 200C

    Weigh flour,mix in the salt and warm the flour lightly in a low oven about 10 minutes.

    While the flour in warming,
    In a measuring jug add 75 mls of the warm water
    Add sugar
    Dissolve
    Sprinkle the yeast over the top
    Stir once
    Leave till it froths up 5-10 minutes

    Remove flour from oven
    Make a well
    add yeast mixture
    Start to mix with a wooden spoon
    Gradually add the rest of the water to form a dough
    Mix with your hands till you have a smooth dough that leaves the bowl clean.
    Transfer to a floured bench stretch to an oblong and folding 1 edge to the centre
    and then the other edge over that.
    Transfer dough to tin pressing all around the edges so it has a rounded top.
    Next sprinkle with a dusting of flour

    Cover with a damp tea towel and leave to rise in a warm place approx 30-40 minutes
    When the dough has risen
    Place in 200C oven for 35-40 minutes (depends on your oven).
    After that remove from tin and place back in oven upside down for a further 5 minutes to crisp the base and sides

    The loaf if cooked properly, it will sound hollow when you tap the bottom.
    Place on a wire cooling tray. Never put it away or freeze until it is absolutely cold.
    Sliced with a slab of beautiful buuter on top. This is divine.
    It makes excellent toast.

    * NB If you want a lighter textured loaf use 225gms wholemeal flour and 225 gms strong white flour. I have made both and Both are good.

    6 comments:

    Asha said...

    Looks delicious G, great entry. I haven't baked in a long time, don't have the motivation. My neighbor gave us a bottle of homemade (in the backyard!) honey, must use that soon to bake a Honey bread! :)

    Arfi Binsted said...

    Looks lovely, Gilli. There's nothing to compare a homemade bread!

    Justin said...

    Greetings from Cape Town.
    This looks yummy, and easy.
    Thanks for sharing.
    J

    zorra said...

    Yummie, yummie! Hope you enjoyed your vacation.

    Thank you for your participation in World Bread Day 2009. Yes you baked! :-)

    Robin said...

    This is really nice bread made this way as I have done before. However it very different if you change the normal roller-milled wholemeal flour to Shipton Mill Stoneground Organic Wholemeal. Much softer texture and fuller flavour. I strongly recommend trying it.
    Old_Robin

    So Simple said...

    Will take a note of that Robin thanks