Recipe
Ingredients:
- 1½ tsp of salt
- 7g dried yeast
- 250g seeded wholemeal flour
- 250g strong white or wholemeal flour
- 300ml of warm water
- 25g of butter or 1 tbsp olive oil
- 2 dstp of Greek yoghurt
Method:
- Add the two flours, and salt into a large mixing bowl.
- Add in the butter rubbing it into the flours until like fine breadcrumbs (if using olive oil just pour in before adding in the yogurt).
- Sprinkle in the yeast.
- Make a well in the flour mix and add in the yogurt (and olive oil if using instead of butter).
- Add 200ml of the warm water and start to knead the bread. Add more water until you have a firm but elastic dough.
- If using a machine knead for 7 – 8 mins. If kneading by hand transfer your dough to a flat clean lightly floured surface and knead for about 10mins.
- What you want is a good soft but elastic dough.
- Place dough in a slightly warm bowl and cover with cling film. Leave in a warm place to prove for around 1 hour.
- While your dough is proving oil and dust with flour a 2lb loaf tin.
- Once the dough has approx. doubled in size, knock it back by punching the air out with your fist. Knead lightly and then add to your loaf tin.
- Press gently to fit your tin and then cover with a clean, dry cloth and leave to prove for a 2nd time – approx. a further hour or until the dough has risen above the edges of the loaf tin.
- Preheat the oven to 180°C/gas mark 4 or equivalent
- Lightly flour the top of the dough and place in the centre of the over leaving lots of space above and below for the air to circulate and the bread to expand.
- Bake for 30mins. It should be golden with a nice crust.
- Remove from oven, turn out and place on a wire rack to cool.
Tracy’s Tips:
Wrap in a cloth bread bag or baking parchment to store. This bread once it starts to stale is great made into toast, croutons or whizzed up for breadcrumbs which you can freeze or put in a low oven and dry out. These can be stored in a zip lock bag or jar for several weeks.
Find out more by listening to the Relish Lifestyle Podcast https://open.spotify.com/show/3CqR1tBC1J2WhuLBzM6cvX
