Farmhouse bread

Farmhouse bread

By
From
Baking
Makes
500 g loaves
Photographer
Vanessa Levis

Ingredients

Quantity Ingredient
750g wholemeal flour, sifted
2 teaspoons salt
1 tablespoon caster sugar
30g compressed yeast
or 15g dry yeast
1 3/4 cups lukewarm water
1 tablespoon oil
beaten egg, to glaze

Method

  1. Mix the flour, salt and sugar in a warmed bowl.
  2. Blend the yeast with a little of the water, stirring to dissolve, then stir into the remaining water and add to the dry ingredients with the oil. Mix to a soft dough. Turn out onto a lightly floured surface and knead for 10 minutes, until the dough is smooth and does not stick to the fingers.
  3. Place the dough in a lightly oiled plastic bag, and leave in a warm place for 1 hour or until doubled in size. Knock back firmly with your knuckles to remove air bubbles, then turn out onto a floured surface and knead again for 5 minutes.
  4. Divide the dough into two pieces. Pat each one out to a rectangle, then fold into three and place in two greased 500 g loaf tins. Cover with a damp cloth and leave in a warm place for 30–40 minutes, until the dough has risen to the tops of the tins.
  5. Preheat the oven to 230°C.
  6. Brush the tops with beaten egg and bake for 40 minutes, or until the loaves are well risen, brown and sound hollow when tapped on the bottom with your knuckles. Cool on a wire rack.
Tags:
baking
bakery
margaret
fulton
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