Camden New Jouranl - Wholemeal Bread Ingredients

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The Review - FOOD AND DRINK - Cooking with CLARE
Published: 23 July 2008

Clare Latimer's recipe for
Quick Wholemeal bread

Quick Wholemeal Bread
This will go perfectly with the soup and completes a delicious healthy and light supper dish.
If you want to keep the bread fresh and there are not many of you in the house, then slice it up and freeze the slices in a plastic bag. Take out a slice when needed and put it in the toaster for a few seconds to defrost for fresh warm bread or leave longer to make toast.

Ingredients
500g wholemeal flour;
Two tsp quick acting yeast;
One tsp salt;
One tbsp sunflower oil;
450ml warm water;
One tsp sugar.

Method
Blend the yeast in half the lukewarm water.
Put the flour and salt in a large mixing bowl, add the yeast liquid and mix roughly.
Add the rest of the water and the oil.
Mix well, stirring for about five minutes with a wooden spoon (this can be done in a mixer with a dough hook).
Oil the loaf tins (choosing the size of loaf you require) and fill to half way with the mixture.
Smooth over the top and brush the top with water.
Cover and leave to rise in a warm place for about half-an-hour.
The mixture should now have risen to about 1.2 inches from the top.
Preheat the oven 190°C, 375°F, gas mark 5.
Cook the loaf or loaves for 30-50 minutes depending on their size.
To test whether the bread is cooked, remove from the tin and tap the bottom of the loaf. It should sound hollow. Cool on a wire rack.

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