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Wholegrain bread

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Origin of dish:  Europe
Type of cooking:  Oven
 
Preparation time: 20 minutes
Cooking time: 30 minutes
 
Ingredients (serves 6):

    300g wholegrain flour (try organic shops)
    100g wholewheat flour
    12g yeast
    250ml lukewarm water
    2 tbsp oil
    1 tbsp salt

Method:

Put the yeast in lukewarm water. Sieve all the flour into a large bowl, add the dissolved yeast, oil and salt. Knead the dough for 10 minutes until smooth and elastic (don't give up when it sticks to your hands at first -it's quite normal!). Flour and leave to rise for about an hour and a half covered with a tea towel, in a hot place such as an airing cupboard or in the oven with the power off, the door shut and a bowl of hot water next to the dough).

Work the dough into the shape of a fat round loaf, strike the surface, and leave to rise again for an hour and a half as before.

Preheat the oven to 240°C (GM8). Put the bread in the oven, place an ovenproof bowl of water next to it (to stop it from drying out) and cook for 30 minutes.
Leave to cool on a rack before eating.

Advice: It does take three and a half hours to make all in all, but it's worth it and can be frozen. Making bread is a great way of occupying a Sunday afternoon and filling the house with yummy aromas. It tastes great with fresh goat's cheese or vegetables.

User comments

 
another free recipe every day






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