My Homemade Wholemeal Loaf.

 

My Homemade Wholemeal Loaf. 

You will need:

2lb Bread tin

Mixing bowl

2 jugs. 

INGREDIENTS

400g Wholemeal Flour

100g Strong Plain Flour

50g Softened Butter

1 Tsp Salt

1Tsp Nigella Seeds

15g Active Yeast

1Tsp Caster Sugar

300ml warm water. 

METHOD

Make up 150ml of warm water in a small jug, sprinkle over the yeast and sugar. 

Whisk well and leave until the top froths to about 5-10mm. 

Place the flour, salt & Nigella Seeds into a large mixing bowl and using a fork, mix well. 

Now add the butter, using your fingers, rub in well, until you almost have a breadcrumb mixture. 

Add the yeast mixture and the rest of the warm water. Bring together to form a dough. 

Tip the dough out onto a lightly floured surface and begin to knead. 

Knead for 5 - 10mins until the dough becomes smooth but pliable. 

Return the dough to the bowl,(tip: wipe a little oil around the bowl first) cover with cling film and leave in a warm place until the dough has doubled in size. Up to an hour. 

Turn your oven on 200c/180c fan, 

Turn dough out onto lightly floured surface and knead again for 5-10mins.

Shape dough and place into your bread tin, cover with lightly oiled cling film or a damp tea towel. Leave to rise, so that it is just above the bread tin. 

Remove the cling film, dust with a little flour and put on the middle oven shelf. 

Bake for 35-40 minutes. 

Turn the bread out onto a wire rack and allow to cool. 

Enjoy!