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.
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)
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.
Photo credit - Murray Lloyd