Basic Wholemeal Bread
A basic loaf of bread that doesn't need much effort or loads of different ingredients. Home baked bread is so rewarding and delicious. I created this bread to go with my soup recipes.
Ingredients
- 500 g plain flour I used wholemeal
- 2 tsp pink/sea salt
- 3 tbsp olive oil
- 7 g fast acting yeast
- 300 ml warm water
Instructions
- Preheat the oven to 200oC/400oF. Pop the oven on 20 minutes before the second hour of rising is up.Mix the yeast with the warm water and set aside for a few minutes.In a large bowl mix the flour and salt. Pour in the yeast and water mix and the oil. Bring the ingredients together with a spoon then using your hands work the dough into a ball. If the dough is too sticky add a little more flour (it should hardly stick to your hands).On a clean work surface sprinkle some flour and knead the dough for 10 minutes. Sprinkle more flour in the mixing bowl (no need to clean) and place the dough in the bowl. Cover with warm, damp tea towel. Leave for one hour in a warm place to rise.When the hour is up sprinkle a little flour on a clean work surface and knock out the air from the dough and shape back into a ball. Using a knife make a few cuts along the top and sprinkle with flour. Place on an oiled baking tray and pop back in the warm place (no need to cover) for another hour to rise.Place in a preheated oven and bake for 30-35 minutes. The loaf should be golden brown and if you tap it with a spoon it should sound hollow.Leave to cool on a wire rack and serve warm with vegan butter. The bread will keep for a couple of days wrapped in paper in cool dark area. Enjoy!
Video
Notes
Tip: You can use white flour but I prefer using wholemeal. I put my oven light on (not the heat) and it creates the perfect warm environment for the bread to rise. Why not add some mixed seeds to make it super healthy.
Preheat the oven to 200oC/400oF. Pop the oven on 20 minutes before the second hour of rising is up.
