Delia's wholemeal bread

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Ingredients
  • 1 lb 4 oz (570 g) wholewheat bread flour
  • 2 level teaspoons salt
  • 1 level teaspoon soft light brown sugar
  • 2 level teaspoons easy-blend dried yeast
  • about 14 fl oz (400 ml) hand-hot water
Pre-heat the oven to its lowest setting.

Equipment
Either a 2 lb (900 g) loaf tin or two 1 lb (450 g) loaf tins, oiled/buttered.

Method
Mix ingredients using dough cycle in bread machine. Place in loaf tin.
Next, sprinkle the surface with a generous dusting of flour, then cover the tin with a damp, clean tea cloth and leave to rise in a warm place for 30-40 minutes or at room temperature for about an hour.
If you're making 2 loaves, divide the dough in half before following the steps above and folding it into the tins.
Meanwhile, pre-heat the oven to gas mark 6, 400°F (200°C).
When the dough has risen to the top of the bread tin or tins, bake the bread for 40 minutes for the 2 lb (900 g) loaf tin or 30 minutes for the 1 lb (450 g) loaf tins.
When the bread is cooked, turn it out on to a cloth to protect your hands – it will sound hollow when rapped underneath with your knuckles.
Then return the bread, out of its tin, upside down to the oven for a further 5-10 minutes to crisp the base and sides.
Cool the bread on a wire rack

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  1. Anonymous3 August 2012 at 17:40

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