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.