Ollie Hunter’s Wholemeal Loaf recipe from ’30 Easy Ways to Join the Food Revolution: A Sustainable Cookbook’
There are definitely some moments when you can’t beat white bread – a late night fish finger sandwich, a lazy Saturday morning French croissant and in bread and butter pudding after a Sunday roast. But for the rest of the time, a proper wholemeal loaf is a truly delicious and wholesome all-round option. It has a slightly nutty, even earthy flavour, with a pleasing natural sweetness. Whole grains contain more nutrients than white flour and when you use organic flour, you also avoid all those pesticide sprays that you don’t want ending up on your plate. So let’s underpin our sustainable journey by making the staff of life.
MAKES 1 LOAF⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
500 G/1 LB 2 OZ/GENEROUS 33⁄4 CUPS ORGANIC STRONG WHOLEMEAL (WHOLEWHEAT) BREAD FLOUR, PLUS EXTRA FOR THE WORK SURFACE
2 TBSP SALT
1 TBSP OLIVE OIL
15 G/1⁄2 OZ FRESH YEAST (OR 7 G/1⁄4 OZ INSTANT DRIED YEAST)
320 ML/11 FL OZ/11⁄3 CUPS TEPID WATER
900-G/2-LB LOAF PAN
Mix together the flour, salt and olive oil in a mixing bowl. In a separate bowl, mix the yeast with the tepid water until dissolved using your hands, then mix into the flour. Bring the mixture together into a dough using your hands, then turn out onto a lightly floured work surface and knead for 10 minutes.
Put the dough back into the bowl, cover with a clean kitchen cloth and leave to prove in a warm area for an hour or until it has doubled in size.
Turn the dough out onto a lightly floured work surface and knock back by kneading through again for 5 minutes.
Shape the dough into a loaf, then transfer to the loaf pan. Leave to prove again in a warm place until it has risen to above the top of the pan.
Preheat the oven to 180°C fan/200°C/400°F/gas mark 6. Bake the loaf for 30–40 minutes until it sounds hollow when tapped. Remove from the oven and turn out onto a cooling rack.
The featured recipe is from 30 Easy Ways to Join the Food Revolution: A Sustainable Cookbook