It’s not often I make bread so I was super excited to get the chance to make some (by hand) at a vegan cookery class I attended recently. This recipe uses wholewheat flour, is plant-based and has no oil making it a super healthy option.
This recipe makes a hearty loaf which makes the perfect accompaniment for a soup, grilled cheese or as garlic bread as a side dish.
Ingredients
- 600g wholewheat flour
- 10g salt
- 12g dry active yeast
- 500
ml warm water blood temperature
Method
- First, stir your yeast into the warm water.
- Weigh out the dry, add the salt into the flour.
- Mix together the wet and the dry and turn out onto a clean surface.
- Knead the dough for around 10 minutes until the dough comes together nicely and forms a nice tidy ball which is not sticky.
- Move the dough into a lightly floured bowl and cover with a clean tea towel. Leave for two hours to prove.
- Preheat your oven to 230°C
- Gently turn the dough out onto a lightly floured surface, give it a short knead before tipping into a floured proving basket and leave for 40 minutes.
- Tip out the bread gently onto a hot tray lined with parchment paper, slash across the top of the bread with a sharp knife to help achieve an even rise.
- Oven bake at 230°C for 15 mins then turn the temperature down to 210°C.
- Check that the bread is done by tapping the bottom of the loaf, if it’s ready then it will make a clear sharp tap like the knocking on a door. If it sounds like a dense place it back in the oven for another 5 to 10 mins.
Subscribe and Follow