Bit of Both Loaf
2016-08-17 05:51:44
A white and Wholemeal mix that creats a beautiful soft loaf perfect buttered or dipped in soup.
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Cook Time
45 min
Total Time
4 hr
Ingredients
- 700 g Strong White Flour
- 300g Plain Wholemeal Flour
- 30g Salt
- 2 x 7 g sachet of easy action dried yeast
- 80 ml Rapeseed Oil
- 640ml Warm Water (so you can put your fingers in it without burning them off)
Instructions
- Place the flour, salt, yeast and oil into a large bowl and mix together using a wooden spatula or if you have one a Danish dough whisk. Add the warm water gradually, stirring as you go. Keep adding water and stirring until you begin to form a nice dough that comes together and cleans the sides of the bowl.
- Lift the dough from the bowl and place it on a well-floured surface. You can use either flours for this, I have used both in the past. Knead the dough for a good 10 minutes. While many other recipes will have you believe vigorous kneading is the key to good bread I just don’t find that to be the case, yes a little effort is required but don’t make baking bread un-pleasurable by giving yourself hernias. The dough will eventually become smooth and elasticated springing back when touched.
- Remove any excess lumps of dough from the original bowl and oil the sides. Place the dough inside, cover with cling film and find a nice warm area of the house to put it. If your house is nice and warm, lucky you but for those of us that have a chilly home you can wrap the bowl in a clean blanket or even a jumper to give it more warmth. Leave the dough like this for 2 hours until it has risen and doubled in size.
- Heat the oven to 200 degrees Celsius and place a metal sandwich tin on the bottom shelf.
- Knock back the dough, this basically means give it a quick light knead after you take it out of the bowl to release some of the built up gas.
- Flour the bottom of a metal baking tray. Shape your dough into a rough oval and place it on the tray. Cover with a loose piece of cling film and leave it to rise again in a warm place for 40 minutes.
- Cover the top of the dough with a light layer of flour, again either is fine. Using a sharp knife or scissors score the top of the bread in whatever style you want (the more you practice the more adventurous with your patterns you can be).
- Place the dough in the oven and half fill the sandwich tin with water. The water creates steam giving a more even and better textured loaf.
- Bake for 45-50 minutes until the bread makes a hollow sound when you tap it on the base.
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