Wholemeal loaf p.40 / 41

Made this sooner than I planned since the bread in our  bread had gone mouldy :( but the result was why don't I always bake my own bread ?

So wholesome.

I also found out today you can use sweet chestnuts (not horse chestnuts - conkers) to make a flour ...wow, and the seeds of the sedge plant can also be used to make flour.

So I made the dough first thing this morning before going out using a combination of strong wholemeal and stron white - added to crerate a lightness and athe recipe also states more white flour / less wholemal can be added to make the trexture more delicate.

The poured the flours into a large bowl :

 

 Then added softened unsalted butter :

 

to which I also added the easy bakle yeast and salt keeping them separate.  Then I added some of the luke warm water ... about 3/4 then added the rest as I mixed it, again with my hands.  You may not need to add all of the water though may need to add more - depends on the flour and how absorbant it it.  Don't let the mix get soggy and sloppy.

This is the dough once all ingredients have been incorporated but before kneading. :

You need to lightly oil a deep bowl - I used the same one :

 



Put the keaded ball of dough into the bowl - cover it with a clean teatowel and leave it for at least 1 hour maybe 2-3  ... I left for 4 :)

Et volia !

 

Before tipping it our of the bowl I lined a baking tray with parchment paper :

 

 

 

I then rolled the dough into a sausage shape to approx. 30 cms long.  Next I tied into a knot  and placed onto the baking tray and then placed it into a plastic bag.  I then left it to prove for 1 hour.

 

With 20 minutes to go I  pre-heated the oven to 220 degree / gas mark 7.

 

The tray was then placed into the pre-heated oven.

 

It needs to be cooked for 30 minutes  - you can tell it is done by its crispy outer and if it sounds hollow when tapped at the base.

 

The cut loaf :

 

Making your own bread - there's nothing quite like it - go on try it ...