1. It really is ridiculously easy.
2. There is no kneading at all.
3. It takes about a minute to mix, 30 minutes to rise and 40 minutes to bake.
4. It freezes brilliantly.
5. It is 100% wholemeal and therefore extremely Good For You.
6. It tastes absolutely wonderful -wheaty, nutty and moreish.
7. It makes fab toast and is, in short, the perfect daily bread.
Here's what you do ~
Empty a 1.5 kg bag of wholemeal bread flour into a large mixing bowl.
Add 1 tablespoon of salt and 1 tablespoon of quick yeast (the kind suitable for breadmakers).
Measure out 1.2 litres of warm water. Put 1 tablespoon of honey or black treacle or soft brown sugar into the water, stir to dissolve it but don't worry if it doesn't dissolve completely. I used honey here.
Pour the water into the flour mixture.
Mix the whole lot together with a large spoon or your hands to make a thick, sticky porridge-like mixture. Make sure there are no clumps of dry flour.
Using your hands divide it between three buttered or oiled 2lb loaf tins. Level the surface with your hands.
|Do excuse the poor quality of this photo|
Cover with a damp towel and leave for 30 minutes to rise to just below the tops of the tins.
|After 30 minutes|
Remove from tins and cool on a wire rack.
When completely cool place any loaves you can't use immediately in plastic bags and freeze.
|This loaf has been frozen. As you can see it has not quite defrosted|
Ingredients for three loaves (quantities for 1 loaf in brackets)
1.5kg (500g) wholemeal bread flour
1 tablespoon (1 teaspoon) salt
1 tablespoon (1 teaspoon) quick yeast
1 tablespoon (1 teaspoon) honey/black treacle/soft brown sugar
1.2 litres (400ml) warm water
30 mins proving
40 mins baking at 220°c (200°c fan)
You may recognise this recipe as a simplified version of Doris Grant's famous Grant loaf. There's a version in Delia Smith's Complete Cookery Course which was my first introduction to it some years ago. It may not be my children's favourite, they would love it if I made big, crusty white loaves and nothing else, but I love it. It has flavour and substance and when you bite into a slice you feel you are eating real bread. Because that's what it is.
For a basic kneaded loaf see here.