Fool Proof Wholemeal Bread Recipe

There's no better smell than that of freshly baked bread filling the whole house. This recipe makes either 1 loaf or 6 large rolls. It makes very filling and satisfying bread that's perfect for packed lunches, picnics or even serving with a home made burger. 

You will need:

  • 475g Wholemeal flour 
  • 7g satchet of dried yeast
  • 1 1/2 tsp of sea salt
  • 1 tsp sugar (to feed the yeast)
  • 2 tbsp of oil (olive, sunflower, vegetable are all fine to use)
  • 300ml warm water

Step 1
Add all of the ingredients to a large bowl, mix them with a wooden spoon until you form a big ball of dough, then begin to kneed this with your hands until it's smooth enough to remove from the bowl and place on a lightly floured surface. 

Step 2
Continue to kneed the dough until it's smooth and not too sticky. At this point, decide whether you want to pop the whole of the dough in a large bread tin to make a loaf, or cut the dough into 6 separate balls to make large rolls. 

If you're making rolls, feel free to make them into interesting shapes at this point.  I've used scissors to snip 'petals' into the edges of the dough balls to make the shape pictured above. You can also make plaited bread by splitting a ball of dough into three and plaiting it like you would with hair, or you could make traditional roll shapes if you prefer.  
Home-made Pork Meatball Sub, anyone?

Step 3
Whether you've decided to make a loaf or individual rolls, place a clean kitchen towel over the baking sheet of rolls or the loaf tin, and place the dough in a warm place to rise for at least an hour (the longer you can leave it, the better).   

Step 4
Pre-heat the oven to gas mark 6. Once the dough has doubled in size, place on the middle shelf for 25-35 minutes to cook. You'll know the bread is ready when it turns golden brown and makes a hollow sound when the bottom of it is tapped with your fingers. Leave to cool on a wire rack before serving. If storing, use foil to wrap it and make sure that the bread is completely cold beforehand (otherwise, it'll turn soggy!). Store in a cool dry place. 

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