Wholemeal Bread With Extra Goodness

This recipe is for two 700g loaves of bread baked in 700g bread tins

450 grams of plain white flour
450 grams of plain wholemeal flour
1 tablespoon of dry yeast
9 grams of bread improver
3 teaspoons of salt
2 teaspoons of sugar
600 mls of very warm water
1 tablespoon of olive oil

EXTRAS - These can be added to the flour for extra goodness.  You can't see it in the bread like you can with multigrain.

2 tablespoons of white chia seeds
2 tablespoons of oat bran
2 tablespoons of linseed meal

Place all dry ingredients in mixer with dough hook amd mix well. You can use a large bowl and spoon ( or hands ) if you don't have mixer.  Pour in warm water and oil and mix until all ingredients are combined.

Place the dough onto a floured surface and knead for one minute.

Place the dough into large bowl and cover with a freezer bag and two hand towels.  Leave in a warm place until dough rises to twice it's size - about 40 mins.

Knead the dough lightly and divide into quarters. Place two quarters into each lightly greased bread tin. Spray well with water. .

Place tins in warm oven or warm place until dough almost reaches the top of the tins - about 30 mins. Take out of the oven .

Turn oven on to 220 c for electric or 200 c for fan forced. This takes about 10mins to heat up. As the oven heats, the dough will rise to the top of the tins or just above

Bake for 30 mins. I rotate the tins halfway through baking for even browness.

Remove from tins straight away while still hot. Allow to cool completely. Slice with a good quality bread knife 2 - 3 hours later.


NOTES -

If you don't have bread tins,  this recipe could make three smaller loaves if you use meatloaf pans.  You could also use round tins too.

Once you've made this a few times, it beomes second nature. I don't even look at the recipe. It's important to put a timer on for each stage so that you don't loose track of time.

 I also use no name flour.

You can make white bread from this recipe using 900 grams of plain white flour.

This recipe can make 16 standard sized rolls.

Although it takes about two hours to make the bread, I clean up the dishes as I go and find other jobs to do like putting a load of washing on or vacuuming.

I store the bread in the freezer in recycled bread bags.

This bread is best eaten fresh or if you freeze it,  it's great as toast.

Ingredients for bread making.

Dough mixed together

Dough in a bowl with a plastic bag and two towels

Dough has doubled in size

Dough in bread tins

Dough has risen to the top

Yummy baked wholemeal bread ( with extra goodness ) 

I hope you enjoy baking this bread as much as I do.