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Ingredients
- 16oz Wholemeal Flour
- 1/2 oz fresh Yeast or 7kg Quick Bake Yeast
- Teaspoon Salt
- Teaspoon Sugar
- 300ml Water (1/3 hot, 2/3 cold)
Method
- Wash hands and make sure work surface is clean
- Pre-heat oven to Gas Mark 7.5 or 220C Fan Oven
- Weigh out flour & yeast
- Add flour to mixing bowl
- Add yeast to flour
- Add water slowly whilst mixing the ingredients together with your hands
- Pour all the water into the bowl and mix until the flour is sticking together to create dough
- Prepare work surface with a clear space and sprinkle flour onto the work surface
- Take the dough from the bowl and place onto the work surface
- Knead the dough for 10 minutes until becomes stretchy
- Place dough into baking tin and leave for 5-10 minutes to let the dough settle
- Once the oven is fully heated place the loaf tin into the oven
- Bake for 35-40 minutes or until golden brown
- Remove the loaf tin from the oven and remove your bread
- Tap bottom of the bread and listen for a hollow sound, this will tell you that your bread is ready
- Place bread onto a cooling rack