Classic Wholemeal Loaf

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Why not give this easy wholemeal bread recipe a go, it'll fill your kitchen with the wonderful smell of fresh bread!

about 10 slices

Medium 20 Minutes

Ingredients

Ingredients

For the recipe  Classic Wholemeal Loaf

For the Bread:

350 g Wholemeal Bread Flour
150 g Strong White Bread Flour
7 g Fast-action dried yeast
7.5 g Salt (1 1/2 tsp)
5 g Light Brown Sugar (1 tsp)
350 ml Water (warm)
30 g Unsalted butter (melted)

preparation

Preparation

For the Bread

Step 1: Place the flours in a large bowl, add the yeast to one side of the bowl and the sugar and salt to the other, mix to combine. Make a well in the centre and the melted butter and tepid water. Mix the dry ingredients into the wet ingredients until all combined.

Step 2: Tip the dough onto a surface dusted with flour and knead for 8-10 minutes until the dough is elastic and smooth.

Step 3: Place the dough in a bowl greased with oil and cover with oiled cling film and leave to rise for about an hour or until doubled in size.

Step 4: Once the dough has doubled in size, tip onto a lightly floured surface and lightly knead for about a minute to knock out the air bubbles. Shape the dough into a ball. Flour a baking tray and place the ball of dough on the baking tray and dust with flour and cut a cross in the top of loaf about 10cm long.

Step 5: Cover the baking tray in oiled cling film and leave the dough to rise for 30-60 minutes – to check the dough is fully proofed make an indent with your finger into the side of the loaf, if the indent stays then the dough is ready to bake.

Step 6: Bake the bread at 200°C /180°C fan/Gas mark 6 for 25-30 minutes. The base of the bread should sound hollow when tapped when the bread is baked.

Step 7: Leave the bread to cool on a wire rack.  

Nutritional Information for the recipe Classic Wholemeal Loaf

Per Serving Per 100 g / ml
Energy 821 kJ
196 kcal
913 kJ
218 kcal
Fat 3.64 g 4.05 g
Carbohydrate 34.47 g 38.30 g
Protein 6.65 g 7.39 g

preparation

Preparation

For the Bread

Step 1: Place the flours in a large bowl, add the yeast to one side of the bowl and the sugar and salt to the other, mix to combine. Make a well in the centre and the melted butter and tepid water. Mix the dry ingredients into the wet ingredients until all combined.

Step 2: Tip the dough onto a surface dusted with flour and knead for 8-10 minutes until the dough is elastic and smooth.

Step 3: Place the dough in a bowl greased with oil and cover with oiled cling film and leave to rise for about an hour or until doubled in size.

Step 4: Once the dough has doubled in size, tip onto a lightly floured surface and lightly knead for about a minute to knock out the air bubbles. Shape the dough into a ball. Flour a baking tray and place the ball of dough on the baking tray and dust with flour and cut a cross in the top of loaf about 10cm long.

Step 5: Cover the baking tray in oiled cling film and leave the dough to rise for 30-60 minutes – to check the dough is fully proofed make an indent with your finger into the side of the loaf, if the indent stays then the dough is ready to bake.

Step 6: Bake the bread at 200°C /180°C fan/Gas mark 6 for 25-30 minutes. The base of the bread should sound hollow when tapped when the bread is baked.

Step 7: Leave the bread to cool on a wire rack.  

Nutritional Information for the recipe Classic Wholemeal Loaf

Per Serving Per 100 g / ml
Energy 821 kJ
196 kcal
913 kJ
218 kcal
Fat 3.64 g 4.05 g
Carbohydrate 34.47 g 38.30 g
Protein 6.65 g 7.39 g
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