500g Strong Wholemeal Flour
50g Olive Oil
7g Easy Bake Yeast
Cold Water
This is a very vague recipe for cheap bread. The long rise allows it to develop more flavour and gives a lighter loaf. It takes practice to do with confidence but works out about the price of supermarket value bread and tastes a million times better. It can be used for a few days once baked but if it starts to get a bit stale freeze it and use later to make breadcrumbs or bread pudding.
Weigh flour, olive oil and yeast into a large bowl then gradually add water at room temperature until you form a firm but sticky ball. Kneed the dough for 5-10 minutes until it stops sticking to your hand and the surface and sticks together in a smooth ball (keep going it will get there). Place out of reach of children and animals for at least 2 hours and forget about it until your ready.
The dough will have doubled in size but depending on how long its been left it may have started to drop again. Form the dough back into a ball and shape as desired. This is a very simple and versatile dough it can be used for loaves, buns and pizza bases. I often make a double batch and get all three in one go.
Allow to raise again for 30 minutes to 2 hours. Preheat the oven to around 160c and bake until it sounds hollow when tapped. A batch this size used for one loaf will take about half an hour. Bake a little longer if you want a crustier crust.
50g Olive Oil
7g Easy Bake Yeast
Cold Water
This is a very vague recipe for cheap bread. The long rise allows it to develop more flavour and gives a lighter loaf. It takes practice to do with confidence but works out about the price of supermarket value bread and tastes a million times better. It can be used for a few days once baked but if it starts to get a bit stale freeze it and use later to make breadcrumbs or bread pudding.
Weigh flour, olive oil and yeast into a large bowl then gradually add water at room temperature until you form a firm but sticky ball. Kneed the dough for 5-10 minutes until it stops sticking to your hand and the surface and sticks together in a smooth ball (keep going it will get there). Place out of reach of children and animals for at least 2 hours and forget about it until your ready.
The dough will have doubled in size but depending on how long its been left it may have started to drop again. Form the dough back into a ball and shape as desired. This is a very simple and versatile dough it can be used for loaves, buns and pizza bases. I often make a double batch and get all three in one go.
Allow to raise again for 30 minutes to 2 hours. Preheat the oven to around 160c and bake until it sounds hollow when tapped. A batch this size used for one loaf will take about half an hour. Bake a little longer if you want a crustier crust.