Wholemeal Bread Recipe Allinsons Food

WHOLEMEAL BREAD

Steps:

• You will need a 2 lb loaf tin, well buttered.
• Seive the flour, salt, sugar and yeast in a large bowl and pour in the hand-hot water with the melted butter.
• Mix with your hands to form a dough, then scrape it out of the bowl on to a work surface.
• Knead for 10-15 minutes, adding more water if necessary (the dough should be very soft -it is better to have too much water than too little).
• Transfer the dough into a greased bowl, cover it with a clean, damp tea towel and leave to rise in a warm place ideally for two hours.
• Next, roll the dough into a long sausage, about twice as long as the tin, flatten it with your knuckles into a long strip and fold it into three.
• Fit the dough in the buttered tin, with the fold beneath, pressing in on the edges so that you will have a nice rounded top.
• Sprinkle the surface with a generous dusting of flour, then cover the tin with a damp, clean tea towel and leave to rise in a warm place for further 30-40 minutes.
• Meanwhile, pre-heat the oven to gas mark 6/200C/400°F.
• After the second-rising, bake in the centre shelf of the oven for 40 minutes, until the loaf sounds hollow when removed from the tin and tapped on the bottom.
• Return the bread back into the oven, but this time without the tin, upside down for a further 5-10 minutes to crisp the base and the sides.
• Cool the bread on a wire rack.

PERFECT BREAD MACHINE SPELT BREAD

Steps:

• Add water to bread machine, then oil, then flour, then salt, then sugar, then yeast.
• Set on "Normal" setting (which is 4 hours), with small loaf and light crust settings.
• NB: If you use wholegrain spelt rather than wholemeal, then reduce the yeast to 1.5 slightly rounded teaspoons (about 3.5g).