No-knead Wholemeal Bread

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I’m not normally a big bread eater, but recently I sourced some wonderful organic stone-ground white and wholemeal flour from a nearby Dutch windmill enterprise – the De Molen (through its shop, the Dutch Market) in Foxton, New Zealand. They also provided recipe sheets for various types of bread, and this is one of them. Having failed miserably at making bread before, I had no great expectations, so was wonderfully surprised when this loaf turned out so well. It had a crispy crust, soft and even crumb texture and was really delicious, particularly with butter slathered over top! It sliced really easily too, holding its shape well. I’ll try some of their other bread recipes in time and, if they turn out as good as this one, will share those too.


NO-KNEAD STONE-GROUND WHOLEMEAL BREAD

Makes one loaf

Ingredients:

  • 2 ½ tsp Instant Active Dried Yeast (I didn’t use ‘instant’ and it worked fine)
  • 2 cups luke-warm water
  • 1 Tbsp honey or golden syrup
  • 1 Tbsp vegetable oil
  • 3 cups stone-ground wholemeal flour
  • 1 cup stone-ground white flour
  • 1 ½ tsp salt
  • 6 tsp gluten flour (wheat gluten)

Method:

  1. Combine yeast, water and honey in a large bowl and leave to rise in a warm place for 20 minutes.
  2. Add oil, the wholemeal and white flours and the gluten flour to the yeast mix. Stir thoroughly with a wooden spoon until it combines into a ball of dough.
  3. Grease and flour a loaf tin and place a piece of baking paper in the bottom. Spoon the mixture evenly into the tin. Level the top of the dough with the back of a wet spoon and coat or spray lightly with oil.
  4. Cover the tin lightly with cling film and leave to raise until twice the original size (about one hour).
  5. Preheat oven to 200°C (400°F). Put the loaf tin into the middle of the oven and bake for 45 minutes, or until the bread is well browned and sounds hollow when tapped. (If the bread browns too quickly, cover with a piece of silver foil for the remainder of the cooking).
  6. Take the bread out of the oven, let it cool for a few minutes, then turn out onto a wire rack to cool completely.

Food Photography Info: Canon 550D (EOS Rebel T2i); Canon 50mm 1.8 lens / Natural lighting

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