Wheatflour bread

Recipe

Ingredients

400g wholemeal (or brown) bread flour

100g strong white flour

10g salt

15g fresh or 10g instant dried yeast

40g unsalted butter, softened

320ml water

Method

Put the flours into a large bowl and either rub in the fresh yeast or sprinkle in the dried. Add the butter in little pieces and the salt and mix.

Add the water and mix to a dough.

Tip out onto a surface and knead for 5-10 minutes, until the dough feels smooth and silky.

Put it into an oiled bowl and cover with a tea towel or oiled clingfilm. Leave for at least an hour or until doubled in size.

Tip the dough out onto a floured surface and knock the air out by folding it inwards repeatedly.

Roll it up into a sausage and then roll it with your hands until it is about 30cm long:

Put the bread onto an oiled baking sheet, cover and leave again for around an hour, or until doubled in size.

Set the oven to 210ºC. For a lighter crust you can put a roasting tray into the bottom of the oven and fill it with water when you put the loaf in but I didn’t do this.

Rub flour gently over the loaf and bake for around 30 minutes. Check it is done by tapping the base: it should sound hollow.

Allow to cool on a wire rack.



Recipe unapologetically stolen from here.
https://lovinghomemade.com/2014/03/19/homemade-brown-bread-its-almost-wholemeal/