- 1 tsp sugar
- 8fl oz warm water
- 2 satchets fast acting dried yeast
- 13oz Wholemeal Strong Bread Flour
- 1 tsp Salt
Disolve the sugar in the water, then add the yeast, whisk until mixed. Leave for 20-30mins until it has a deep frothy head.
Put flour and salt into a large bowl, make a well in the middle and pour in wet indredients, now I just switched on my mixer with a dough hook (5mins) – however you can mix with wooden spoon until dough like, then knead for 5-10 mins.
Place dough back in the bowl and cover with oiled cling film and leave in warm place for 1-2 hours to prove to about double the size ( now I generally turn my oven on to 180 for 3 mins – to get oven warm, then place in oven to prove).
Remove the cling film carefully as you can reduce for the next prove, the dough will be a bit sticky to touch, remove from the bowl onto a floured surface, punch out the air and knead for 2 mins, shape and place into a loaf tin, cover again with oiled cling film for another 30-45 mins as the dough fills the tin.
Dust the loaf with a little flour and cook for 25-30 mins at 220C or until the load sounds hollow when tapped at the base.
I made the 1/2 the recipe as a test run….and was truely yummy – and had the nice crusty crust! As I used the 1lb loaf tin and it made small child size sandwiches for the kids lunch!