First time I made the loaf I didn’t add enough water so it was really dense. Thank you so much for your lovely feedback! Does that play a major role in determining the softness/texture of the bread? Was thinking of maybe onion power, garlic, sun dried tomatoes. My recommendation would be to eat it fresh on the day you bake it and perhaps the following day and toast it after that. The dough itself is a bit wetter than that of a loaf you can shape and bake on the tray so it could spread out a bit. I’m so pleased Luiza! This bread is awesome! Great recipe, so easy I can make it with my 2 year old helping. Find our privacy policy with more details here. Thank you so much for such a great feedback. I have been trying out your wholemeal loaf and it had been quite a success. … I’m so pleased you like the recipe! Can you also freeze the dough and bake at a later date? First time making bread, couldn’t believe how easy this was!! Put both flours you’re using in a large mixing bowl. . Hi Marie, This loaf is on the crusty side as I have mentioned in the post as loaves without any fat tend to be crustier. If you prefer softer crust you can simply cover your freshly baked bread gently with a clean tea towel as it cools which will makes it softer. Hi Michelle, I’m so please you enjoyed the bread! I’m sat here dipping it in steak and ale stew! I’ve baked this bread numerous times using just plain white and plain wholemeal (whole wheat) flours and the results are the same as when I’ve used strong (bread flours). Thanks for your help! Preheat the oven to 200C/400F/Gas Mark 6. You will also need some hand hot water but not too hot that you can’t hold your little finger in it comfortably for a few seconds. Simply let it cool completely, slice it and pop into freezer safe bag until you need it. I must say I like to eat my sandwiches toasted anyway so I usually only eat it it fresh when still warm on the day I bake it. Our biodynamic stoneground wholemeal flour is typically used to make a rich wholemeal bread.This is a soft, low protein flour, made from pure Biodynamic wheat. I think tin works best for this particular recipe. I’m so pleased you decided to give this loaf a go, it really is one of the easiest and most delicious breads and I’m really happy it turned out so well for you too! Really lovely loaf and much nicer than shop bought bread, Thank you. My no knead, whole wheat & vegan loaf ticks all the boxes which makes it my perfect everyday bread. In the summer or if you have a really warm kitchen you can leave the dough to prove on top of your kitchen counter. I love my crusty bread so its perfect. Hi Karen, I haven’t tried it as loaf shape works for us. When adding sun dried tomatoes make sure they’re well drained from oil and well chopped. Cover your mixing bowl with a clean kitchen towel, reusable wax wraps or like I did here a plastic shower cap and leave in a warm place to prove for about an hour or until it doubled in size. A lovely looking loaf and such an easy technique. Wholemeal or wholegrain flour is always heavier than white bread and quicker to perish. Bake a loaf with wholegrain flours, using wheat, rye or spelt flours or a blend of white and wholemeal. I’m so pleased you love the bread and that from now on it will be your go to recipe. Hello Siew, I’m really pleased you’ve enjoyed baking my wholemeal loaf. Wholemeal or wholegrain flour is made using the whole of the wheat kernel. 2. You will know it’s baked if it sounds hollow as you tap it gently underneath. You can try adding some seeds to the dough, sunflower and. My Easy Wholemeal Bread recipe takes literally minutes to prepare, there is no kneading involved at all and proving and baking happens as you get on with other stuff. , Just wandering whether the dough can be left to proof overnight in the fridge?thanks. There is no better smell than that of homemade bread baking in the oven. (direction says no need to reconstitute in water) Yay! I hope that helps. Without trying it out first I cannot really advise. I hope you like it! Hot water will kill the yeast! Not many things can be a thick slice of freshly baked bread! BBC Good Food online webinarsExpand your cooking skills with our online masterclasses. Making a bigger batch is indeed as easy as doubling the recipe. I’m so pleased you enjoyed this simple loaf! Required fields are marked *. Such a perfect looking loaf. Active dried yeast (directions say that it needs to be dissolved in water) Organic Whole Wheat Bread Flour, 8 Pounds - Whole Grain, Stone Ground, Unbleached, Non-GMO, Kosher, Unbromated, Raw, Vegan, Bulk, Product of the USA 4.7 out of 5 stars 118 $20.99 $ 20 . Use whichever flour you like, granary, wholemeal or white, Bake our easy bread thins with wholemeal spelt and top with your favourite ingredients. In addition you can also line it with some baking paper overlapping on both sides for easier bread removal later. You can be pretty brave and mix and match your flours here but I would advise you to keep to 50/50 ratio of white to wholemeal/whole wheat flour for the best results and nice, light crumb. Find our privacy policy with more details here. The resulting flour contains significant amounts of fibre, iron and B vitamins. We love it fresh or toasted for breakfast with the variety of spreads like lemon curd, homemade orange marmalade or this plum and chocolate spread. Brilliant! I’m so bad at baking but this bread come out so delicious, crispy outside and so moist inside I put some pumpkin seeds and some sunflower seeds on top and it looks better that from the shop and the taste is amazing , Thanks so much for your lovely feedback Agnes! For stronger wholemeal … It will also make delicious addition to any soup. I halved the recipe and baked a pretty looking legit bread! The bran in wholemeal flour reduces the effectiveness of the gluten during bread making meaning that generally wholemeal bread dough will not rise as much as white bread dough. Just the right amount of density, moisture and texture. Hello Fresh special offer: Get 50% off your first recipe box, then 35% off the next three. Read More ➝. Which one does this recipe call for? I’ve baked this bread numerous times using just plain white and plain wholemeal (whole wheat) flours and the results are the same as when I’ve used strong (bread flours). I’d love a thick slice! Thank you so much for the recipe. Halving it would be a good start and you can then go from there if you still find it too salty or perhaps not salty enough. I’m going to try and freeze an unbaked loaf just to test soon and will add my findings to the post. Say by half again. Hi Amanda, Many thanks for such a great feedback. * Percent Daily Values are based on a 2000 calorie diet. Hi! This hearty, wholesome bread is rich in flavour and packed with seeds - try pumpkin, sunflower, poppy or linseeds, These flatbreads are a doddle – simply make a large batch out of storecupboard ingredients and freeze them for later in the week, Shop-bought bread can be loaded with salt, sugar and preservatives, so try making your own for a healthier loaf. Can I add to the recipe? and cover gently for a second prove. It turned out to be the best bread iv made to date. Your email address will not be published. The best place to prove your dough is somewhere warm and draught free. Being from an Asian country, the majority of the population are not used to the hardy texture of the bread, would appreciate your advice to vary the recipe to have a softer and lighter texture. Thanks for the great recipe! Leave a comment and rating at the bottom of this post, I love reading them!
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