SIMPLE BREAD RECIPE
335gm (12oz) 100% Wholewheat Flour
1 Teaspoon Dried yeast
Pinch of salt
310ml of warm water
To make a sponge put 100gm flour plus all the yeast but no salt in a bowl with all the water. Whisk or mix and leave overnight or all day.
Add the rest of the flour and the salt to the mix.
Knead the mixture briefly until it comes away from the side of the bowl, and then leave to rest for 10-20 minutes,. This allows the flour to take up the moisture.
Knead the mixture again, briefly, (just for a few seconds).
Sprinkle a small amount of flour onto your bread board and then mould the dough by flattening into a rectangle, roll up the dough, turn 90o and turn over. Do this three times making sure that on the last roll the width of the dough is the right size for a 1lb loaf tin.
Place the dough into a well greased loaf tin, it should come approximately 2/3rds of the way up, leave in a warm draught free place to rise. This will probably take about half an hour but may be longer... be patient! When risen fully the loaf will spring back if gently pressed.
When the dough reaches the top of the tin put it into a preheated oven at 220C, for approximately 25 minutes. When the bread is cooked and tipped out of the tin it should be firm all over.
Leave to cool on a wire rack.
Wrap in a teatowel and it will keep well for several days