Wholemeal Bread
An easy no-knead half-wholemeal loaf.
Makes 1 loaf · Prove 1 h 45 min · Cook 55 min–1 h · 160 °C fan
You'll need
- 250 g plain white flour
- 250 g wholemeal flour
- 2 tsp caster sugar
- 2 tsp salt
- 2 tsp dried yeast, 1 × 7 g sachet
- 400 ml warm water
- butter, for the tin
Equipment
- mixing bowl
- flat dish
- cling film
- loaf tin
- greaseproof paper
- cooling rack
Method
- Put the flours, salt and sugar in a mixing bowl and mix well.
- Add the yeast and stir in well.
- Make a well in the centre and pour in the warm water. Mix with a spoon into a sticky dough.
- Put it into a flat dish and cover loosely with cling film.
- Prove somewhere warm (we use the warming drawer) for 1½ hours.
- Prepare the loaf tin with a little butter and greaseproof paper.
- Knock the dough back with a spoon, give it a quick mix and transfer to the tin.
- Preheat the oven to 160 °C (fan).
- Let the dough prove again for 10–15 minutes while the oven heats.
- Bake for 55–60 minutes. It should sound hollow when tapped underneath.
- Cool on a rack with a damp tea towel over the top.