Quick and easy wholemeal bread

I confess: this is the first bread I’ve ever made. The results absolutely astonished me. I must say I never thought that baking a home-made bread will be so easy. Max (in his usual style) was a bit suspicious too. I think making bread sounded like a serious tasks. The results? Have a look at the photos. It required about 10 minutes of my work as this particular bread requires no kneading (plus more time for the dough to rise and then bake). It has just natural ingredients with no additives which you would get in bought bread. And it costs about 60p to make one loaf. I’ll certainly think twice before buying bread again. I started stocking my cupboard with various types of flour and rising agents, so watch this space.

Makes 1 loaf

Oil for greasing
450g wholemeal strong flour
1tsp salt
7g easy-blend dried yeast
1tsp golden sugar
400ml warm water (35-38 C)

Grease a loaf tin (measuring approx 21 x 12 x 6 cm) and set aside in a warm place.

Sift the flour and salt into a large bowl. Stir in the dried yeast and sugar. Make a well in the centre and pour in the water. Mix for about 1 minute. The dough should be slippery.

Pour the dough into prepared tin, cover with oiled clear film and leave in a warm place for 30 minutes, or until the dough has risen to within 1 cm of the top of the tin.

Meanwhile, preheat the oven to 200 C / Gas mark 6. Bake for 40 minutes or until the loaf is crisp and sounds hollow when tapped. Cool on a wire rack and serve.

Note: if, after taking out of the tin, the loaf looks too pale and unbaked, turn on the oven again and put the loaf upside down without the tin and bake for further 15-20 minutes until it’s brown and nicely bakes throughout.

Bon appétit!
Lena x