Method
Step 1:
Put the flours, salt and yeast into a bowl.
Step 2:
Mix to a soft dough with the honey, oil and water.
Step 3:
Turn onto a floured surface and knead for 10 minutes.
Step 4:
Shape and put into an appropriate greased tin.
Step 5:
Leave to prove in a warm place slowly until doubled in size.
Step 6:
Add your chosen topping/glaze if using and place in an oven preheated to 220°C (425°F, gas mark 7) and immediately turn the heat down to 200°C (400°F, gas mark 6). Bake for 25-30 minutes. When cooked the loaf should sound hollow when tapped on the bottom.
Ingredients
- 250g Very strong white bread flour
- 250g Very strong wholemeal bread flour
- 1.5 tsp Salt
- 1.5 tsp Easy bake yeast
- 2 tbsp Honey
- 3 tbsp Sunflower oil
- 225ml Water
Recipe Reviews
I changed the whole meal flour for spelt flour, it needed a little more water, but it was very good and nice texture and taste.
Superb light loaf my family loves it. I found my dough needed a bit more water though, probably because I used quite a bit of flour on my surface to knead it. I'll definitely make this recipe again.
Makes a lovely light loaf, however 300 ml of water works for me.
Lovely bread. I used 250ml of water and it was perfect. For those criticising the recipe it is worth remembering that temperature and humidity of where you are in the world affects how much liquid you need.
Try sixty percent hydration
Excellent light wholemeal loaf.
275 mls water just perfect.
Ingredients
- 250g Very strong white bread flour
- 250g Very strong wholemeal bread flour
- 1.5 tsp Salt
- 1.5 tsp Easy bake yeast
- 2 tbsp Honey
- 3 tbsp Sunflower oil
- 225ml Water