This is my own recipe for a loaf to please everyone in the family, one half wholemeal bread the other white.
This recipe makes 2 1lb loaves
You will need:
- 800g strong white flour
- 200g strong wholemeal flour
- 14g salt
- 20g quick yeast
- 50ml olive oil plus a little to stop it sticking to the bowl
- 600ml (approx) water
- 2 large mixing bowls
- 2 1lb loaf tins
Weight out your flour into each bowl
Bowl 1 – 500g white flour, 7g salt, 10g yeast
Bowl 2 – 200g wholemeal flour, 300g white flour, 7g salt, 10g yeast
For each bowl put 25ml olive oil and 300ml water.
Mix and knead each one separately, the kneading will take 7 to 10 minutes until the dough is stretchy and smooth.
Before putting the dough back into each bowl to prove oil with a little olive oil to prevent sticking.
Place the kneaded dough in each bowl, cover with cling film or a tea towel and leave to rise.
The dough needs to at least double in size and be full of air bubbles, this can take anything between 1 hour and 3 hours, my advice is to check it every hour.
Once they have risen sufficiently at this stage you can now shape, final prove and bake but I like to leave to rise for a second time this improves the texture and taste of the loaf considerably. If you want to do this turn out each dough push out the air with your fingers fold it into the middle and place it back in the bowl, rounded side up, and cover again. Check every half an hour until you are happy it has doubled in size again.
Turn out the dough onto a floured surface.
Push out the air with your fingers, fold it from each side inwards and turn over so the rounded side is up. Cut in half.
Once you have 4 halves, 2 wholemeal dough and 2 white dough, put one wholemeal and one white in each tin using a little water on your fingertips to ‘glue’ them together. Make sure they are pressed into the edges of the tin.
Leave for the final rise, this should take between 15 and 20 minutes.
Meanwhile set your oven to 2200C.
Once your loaves have risen place them together in the oven. After 10 minutes turn the temperature down to 2000C for another 30 minutes (40 minutes in total).
Keep an eye on them, if they seem to be browning too much on one side it is OK to open the oven and turn them around.
Once baked turn out of the tin and cool on a cooling rack.
Once cooled they can be put into a freezer bag and frozen.