Wholemeal Honey Bread
This is totally yummy toasted, untoasted, for breakfast – especially good with honey and a cup of tea – and if you make Gravlax – justice is done.
350g strong wholemeal flour
150g strong white bread flour
7g sachet dried yeast
1 egg (not essential)
250mls or more, or warm water
1. Place all the ingredients except the water in a bowl, a Kitchenaid for ease if you have one.
2. Add the water gradually, mixing the ingredients together with you hands, the dough hook of a Kitchenaid, or a knife. Knead the bread until it is springy to the touch – about 10 minutes, or 5 minutes in a Kitchenaid.
3. Set the bowl with the dough aside with a tea towel over it to rise for 2 hours.
3. Knock it back by punching the air out of it.
4. Shape the bread (I am sure you will do a better job than the risen example below – you could put it in a loaf tin or plait it), and leave it for another hour or so.
4. Bake it in the oven at 200 degrees C for 15 minutes, then check. How long this will take depends on your oven. When it is a deep brown, remove it and place on a wire rack. This must be done quickly as leaving it can leave to a damp base.