Bread. How would we ever survive without it? Okay, maybe that’s just me giving away my addiction to all things yeasty!
I used to think that white bread was my favourite, but since looking for ways to make my diet a little healthier, I have to say that the ones I make that include rye, wholemeal and other heavier flours have a ton more of flavour. My youngest son (he’s eight) describes this bread as his absolute favourite – so when your kids like your healthier attempts at baking, everyone wins!
This gorgeous rustic-looking bread is the perfect accompaniment to soups, casseroles or a summer salad and great when toasted. It also freezes really well!
- 425ml lukewarm water
- 30g fresh yeast
- 375g wholemeal bread flour
- 155g rye flour
- 1 teaspoon sea salt
- 1 tablespoon raw brown sugar
- 1 tablespoon olive oil
- 1 tablespoon honey
~ Dissolve the yeast in the lukewarm water.
~ Add the honey and oil and stir to combine.
~ In another large bowl, add the flours, sugar and salt and stir until well-mixed.
~ Add the wet ingredients to the dry and stir with a wooden spoon until combined.
~ Place the dough on a floured surface and knead for about five minutes. It’s likely you will need to add more flour, but do so only a little at a time – the dough is supposed to be quite sticky and using too much flour will result in a dry bread!
~ Put back in the bowl and cover. Place in a warm place to prove for about an hour (or until doubled in size).
~ Knock back the dough and form into a round shape. Place on a baking tray lined with grease-proof paper and allow to prove for one further hour.
~ Pre-heat the oven to 220°C. Place a large roasting tin at the bottom of the oven with two cups of water (this will help the bread become crusty).
~ Bake the dough in the middle of the oven for around 30-40 minutes. The bread is ready when the bottom sounds hollow when tapped. Allow to cool and eat with your favourite stew or soup!