Quick Wholemeal Bread
(makes
one 24 x 13cm loaf)
This
is so quick it can happen while you are having a shower. Add raisins and
dried figs if you wish, and
serve with mascarpone and runny honey.
You do not have to use this blend of flours. You can use all white flour
or experiment
with other flours such as rye or whole wheat.
Ingredients
|
2 tsp honey
250ml (1 cup)
boiling water
190ml (3/4 cup)
cold water
14g (3 + 1/2 tsp)
active dried yeast granules
220g wholemeal
flour
|
230g (1 + 2/3
cups)
flour (preferably bakers’)
2 tsp Maldon sea
salt
20g pumpkin seeds
(optional)
|
Method
·
Preheat oven
to 80°C to prove dough.
·
To make
dough: In a large bowl combine honey and
boiling water. Stir till honey is
dissolved.
·
Add cold
water to honey mixture and stir to combine.
·
Sprinkle
yeast over honey mixture and cover bowl with plastic wrap. Place bowl in
a warm area till mixture is
bubbly and slightly risen, approximately 15 minutes. This mixture is the
‘sponge’.
·
In a
separate bowl combine flours and salt.
Set aside.
·
Once the
‘sponge’ mixture is ready, whisk vigorously till frothy.
·
Gradually
incorporate flour mixture into ‘sponge’ mixture, beating with a wooden
spoon.
·
Spray a 24 x
13cm non-stick loaf tin and pour dough into tin (the dough will be very
wet). Sprinkle dough with pumpkin
seeds. Allow dough to prove in the
preheated oven for 20 minutes or till dough is level with top of tin. It
may rise above top of tin during this
time, so do not be concerned.
·
Without
removing bread from oven, raise oven temperature to 210°C, and bake for a
further 30 minutes or till loaf sounds hollow when tapped. Turn bread
out onto a cooling rack and allow
to cool.