Crafts and Life

How to make Traditional Handbaked Wholemeal Loaf

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1. Place 150ml
   warm water (I part boiling water and 2 parts cold water) in a 600ml
   measuring jug. sprinkle over the yeast and granulated sugar, whisk
   well and leave in a warm place until the yeast froths up about 1 cm.
   This will take about 15 minutes.

2. Mix the flour and salt in a large
   bowl. Rub in the butter or stir in the oil. Stir in the yeast and a
   further 200ml of hand hot water. Mix together until a soft dough
   starts to form.Turn the dough onto a lightly floured surface. Knead
   until smooth and elastic, this can take up to 10 minutes.
   

3. Return the dough to the mixing
   bowl and cover with cling film or a damp tea towel. Leave in a warm
   place until doubled in size. Ideally in a warm kitchen or airing
   cupboard, or near a warm oven.
   

4. Pre-heat your oven to 230°C,
   210°C Fan/450°F/Gas Mark 8. Lightly oil a 900g /2 lb bread tin.

5. Turn the dough on to the work
   surface again, punch back the dough and knead for 5-10 minutes.
   Shape the dough into a loaf shape to fit the tin and place in the
   tin. Cover with a damp tea towel or oiled cling film and allow to
   rise in a warm place until it has doubled in size and has come to
   the top of the tin.

6. Sprinkle the dough with a little
   flour to create a crisp, rustic coating on top of the bread. Place
   in the centre of the pre-heated oven and bake for 15 minutes then
   reduce the oven temperature to 200c, 180c fan, gas mark 6 and cook
   for a further 15-20 minutes until the bread is risen and golden
   brown and sounds hollow when tapped underneath.
   

7. For rolls, bake just for 15-20 minutes at 230C, 210
   Fan/450F/Gas Mark 8. Turn out the bread and cool on a wire rack.

Taken from Bakingmad.com