Ingredients
500g granary, sturdy wholewheat or white bread flour (I used granary)
7g sachet rapid-motion dried yeast
Yeast
1 tsp salt
2 tbsp olive oil
olive oil
1 tbsp clean honey
Method
Tip the flour, yeast and salt right into a huge bowl and blend together together with your fingers. Stir 300ml hand-warm water with the oil and honey, then stir into the dry components to make a smooth dough.
Turn the dough out onto a lightly floured surface and knead for 5 minutes, till the dough no longer feels sticky, sprinkling with a little extra flour in case you want it.
Oil the loaf tin and positioned the dough inside the tin, pressing it in calmly. Put in a big plastic meals bag and leave to upward push for 1 hr, till the dough has risen to fill the tin and it not springs again while you press it with your finger.
Heat oven to 200C/fan 180C/fuel 6. Make several slashes across the top of the loaf with a sharp knife, then bake for 30-35 minutes until the loaf is risen and golden. Tip it out onto a cooling rack and tap the base of the bread to check it is cooked. It need to sound hollow. Leave to cool.
500g granary, sturdy wholewheat or white bread flour (I used granary)
7g sachet rapid-motion dried yeast
Yeast
1 tsp salt
2 tbsp olive oil
olive oil
1 tbsp clean honey
Method
Tip the flour, yeast and salt right into a huge bowl and blend together together with your fingers. Stir 300ml hand-warm water with the oil and honey, then stir into the dry components to make a smooth dough.
Turn the dough out onto a lightly floured surface and knead for 5 minutes, till the dough no longer feels sticky, sprinkling with a little extra flour in case you want it.
Oil the loaf tin and positioned the dough inside the tin, pressing it in calmly. Put in a big plastic meals bag and leave to upward push for 1 hr, till the dough has risen to fill the tin and it not springs again while you press it with your finger.
Heat oven to 200C/fan 180C/fuel 6. Make several slashes across the top of the loaf with a sharp knife, then bake for 30-35 minutes until the loaf is risen and golden. Tip it out onto a cooling rack and tap the base of the bread to check it is cooked. It need to sound hollow. Leave to cool.