Wholemeal loaf

Wholemeal loaf

By
From
Sugar Free
Photographer
Victoria Wall Harris

Ingredients

Quantity Ingredient
250g strong wholemeal flour
250g strong white flour, plus extra for dusting
1 teaspoon fine sea salt
2 teaspoons fast-action dried yeast
250g vitamin c tablet, crushed to a powder
1 1/2 tablespoons unsalted butter, melted and cooled
300-400ml warm water
vegetable oil, for oiling

Method

  1. Preheat the oven to 200°C. Combine the flours, salt, yeast and vitamin C. Add the butter and stir in enough warm water to make a sticky dough. Knead for 1 minute on a floured work surface and shape into a ball. Leave to rest in a covered, oiled bowl for 2 hours, or until doubled in size. Knock back the dough, shape into a ball and leave to rest for 15 minutes. Oil a large loaf tin. On a lightly oiled work surface, flatten the dough into a rectangle the length of the tin. Tightly roll up the dough and place in the tin seam-side down. Cover with a tea towel and set aside for 45 minutes–1 hour until risen to the top of the tin. Bake for 40 minutes until golden. Cool on a wire rack before cutting.
Tags:
sugar free
healthy
clean eating
good for you
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