This is the recipe I make for a delicious yet not too time consuming bread for every day use. Makes 2 large loaves.
100g wholemeal flour
900g unbleached plain flour
2.5 teaspoons dried yeast
2.5 teaspoons salt
3 tablespoons sunflower oil
Approx 700ml warm water (varies with temp, dryness of flour etc)
Place all dry ingredients into your mixmaster’s mixing bowl with the dough hook fitted. Start machine on low and drizzle most of the water in. Allow to mix for a minute or so, then add more water if needed. The dough should be really moist but not so sticky it can’t be handled.
Keep mixing on low for at least 5 minutes. Turn out of bowl onto an oiled bench and oil the bottom and inside of the bowl. Place the dough back in the bowl, oil the top lightly and cover with plastic wrap. Leave for 1.5 hours or until double in size. In cooler weather this will take longer.
Turn the dough out onto a bench and cut in half with a sharp knife. Knead each piece lightly then shape into required shape. You can do freeform loaves or use bread tins – I do either depending on my mood 🙂 Freeform loaves can be placed on baking trays. Cover loaves with plastic wrap to rest.
Preheat your oven to 250 degrees (C). Allow the loaves to sit for 30 minutes. Slash the tops with a sharp knife and place in the oven. Set the timer for 5 minutes. When timer goes off, turn the temperature down to 230 degrees and set the timer to 30 minutes.
Remove from oven when done and cool on a baking rack.
Linking up with Creative Friday.