Everyone loves the smell of freshly baked bread For a lot of people, it evokes memories from their childhood Realtors/Estate Agents even recommend baking bread just before a viewing, as it makes potential housebuyers like the place more

Brown Bread

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Everyone loves the smell of freshly baked bread

For a lot of people, it evokes memories from their childhood
Realtors/Estate Agents even recommend baking bread just before a viewing, as it makes potential housebuyers like the place more

Below is my recipe for a 50/50 loaf
50% wholemeal flour/50% plain white flour
It still has a lot of the goodness of wholemeal bread, but holds together almaost as well as a white bread

 

Ingredients

250g/9oz wholemeal flour Cooking with Keith
250g/9oz plain white flour (all purpose), plus some extra for dusting while kneading
25ml/1 fl oz vegetable oil, plus a little extra for greasing
300ml/10 fl oz warm water (2:1 cold:boiling)
7g/¼oz fast acting yeast
1 tbsp caster sugar
1 tsp table salt

Method

Cooking with KeithPlace the flours, salt, sugar and yeast in a large mixing bowl
Add the oil, and then gradually add the water, mixing all of the time, until you have a soft dough
This dough should be tacky, rather than sticky

Turn out onto a floured surface and knead well for 10 minutes, until it is quite elastic
When you stretch it, it should try to return to its normal shape

Cooking with Keith

Plase the dough into a large, greased bowl, cover with some clingfilm, or a damp tea towel, and leave to prove (rise) in a warm place for around 90 minutes

Cooking with Keith

Lightly oil a 2lb loaf tin, approx 22cm x 11cmCooking with Keith
Then turn out the dough onto a lighly floured surface and ‘knock back’ the dough
This just means knead it again for 2-3 minutes, to equalise the size of the air bubbles in the dough

Shape into a ‘log’ sort of shape, and place into the oiled loaf tin
Cover loosely with some oiled clingfilm, and allow to prove again for a further 30 minutes in a warm place

Cooking with Keith

Cooking with KeithPreheat your oven to 200°C/180°C/400°F/Gas Mark 6
Uncover the dough and score a line down the centre with a sharp blade, such as a stanley knife or a craft knife
Place in centre of the oven for 30-35 minutes, until golden brown

The loaf should sound hollow when tapped on the bottom.
If it doesn’t, return to the oven for a further 5 minutes

Cooking with Keith

Remove from the tin and cool on a wire rack

Cooking with Keith

 

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