Wholemeal Bread
The taste and texture of your white bread can be adjusted by substituting some of the strong white flour with rye, wholemeal flour, oats or a selection of seeds.
300g strong wholemeal flour
200g strong white flour
10g fresh yeast
30ml olive oil
350ml water
Weigh the flours/seeds into a large mixing bowl, add the salt and stir. Crumble the yeast into a well in the centre of the flour and pour on the water. Mix to a raggy dough then turn onto the work surface and knead for 3-5mins.
Return to the bowl and cover with a tea towel. Leave to prove for 40-60mins.
Knock back the dough and form into the required shape. Place in an oiled tin or onto an oiled baking sheet. Cover again and leave to rise for 20-30mins.
Bake in a hot oven 220ºc for 25-30mins.
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