RECIPE

Easy no knead 50/50 wholemeal bread


Ingredients

  • 250g White spelt flour
  • 250g Wholmeal strong bread flour
  • 2 tsp sugar
  • 2 tsp salt
  • 2 tsp dry yeast (7g sachet)
  • 400 ml warm water
  • Seeds for topping (sunflower,/pumpkin/poppy) - optional
  • Loaf tin 24 x 10 cm's
  • Oven 200C/400F/Gas Mark 6

Method

  1. Mix flours, salt, sugar and yeast together in a bowl
  2. Pour in warm water and mix with a spoon.  You will have a pretty sticky dough.  Cover with a kitchen towell, wax wrap or plastic and leave in a warm place to prove for about an hour
  3. Line your loaf tin, if some paper overlaps the edges this makes it easier to lift out
  4. Deflate your dough, mix it a little and tip into tin. Sprinkle with seeds if using, cover gently to prove a little more whilst the oven heats up.
  5. Bake the bread for approx 55 mins - 1 hour. If it sounds hollow when you tap it on the bottom it's baked.
  6. Leave to cool on a wire rack

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