2 cups warm water
2 tb dried yeast
2 tb sugar
2 tb olive oil
1 tsp salt
1 cup wholemeal plain flour
3 cups bread flour (or plain flour)
1 cup wholegrain mix (see note)
Pour the water into a large bowl. I actually boil the kettle while I get everything organised and use 1 cup boiling water and 1 cup cold tap water to make water that is warm. The bread recipe I use suggests using hot tap water but you should never consume water from the hot tap!). Sprinkle the yeast and sugar into this, give it a stir and leave it for 10 mins.
Then stir in the wholemeal flour, the oil and salt. Add the wholegrain mix and the remaining flour, a cup at a time, mixing well. Turn this out onto a floured bench and knead for 10 mins. You will need to add more flour as it gets sticky. Then lightly oil the bowl you mixed it in, and the surface of the bread, cover the bowl with plastic wrap (I use one of those shower-cap looking things), and put it somewhere warm to rise for an hour. After an hour, knead it again. Then put it into a breadtin and cover it again, leaving it in the warm place to rise for half an hour. (I use the top of our heater, which is nice and warm, you could turn the oven onto as low as it will go and leave the door open a bit if you have nowhere else warm to put it). Once risen, slash the top (this apparently lets it rise better), and you could sprinkle it with sesame or poppy seeds if you wish, or some wholegrains. Bake at 180ºC for about 30 mins, until the bread is browned and sounds hollow.
You aren’t supposed to cut into warm bread because it can ruin the texture, but it’s so damned hard not to!!! if you like warm fresh bread (and who doesn’t!), you can do what we sometimes do, and use a smaller loaf tin for the loaf of bread (since it goes stale fairly quickly anyway, if you don’t use bread that much it’s a waste making a whole loaf), and make a couple of extra small loaves using teeny loaf tins, so we can eat the small loaves when they come out of the oven – because you have to test your bread worked…. yes indeed….quality control or something……several sample tests… just to be sure!…….(with butter slathered on)….. nom nom!
note: I buy a wholegrain mixture for adding to bread, that has rye, barley, corn, linseed and oats in it – and I often use a little over half a cup of this and the rest of the cup of crushed linseeds, or I use a full cup of the wholegrain mix.
recipe from here – http://20yearchallenge.blogspot.com/2008/10/basic-bread-recipe.html