Wholemeal Bread Recipes

Steps:

• Pre-heat oven to 200 deg.celsius (392 deg. fahrenheit).
• Combine all dry ingredients then mix butter through well with a fork.
• Add milk (and sweetener if it is a liquid) mix until well combined.
• Put mixture into a greased loaf tin and bake for 50 minutes.
• Remove bread from tin and cool on a rack.

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.

Steps:

• Place the flour, flaxseed, sesame seeds and dry yeast in a large mixing bowl and mix until well combined.
• Slowly add in the honey and water, keep mixing as you go with an electric mixer until you reach a dough consistency.
• Sprinkle some flour on a cleaned work surface, then knead the dough until you have a firm ball.
• Place the dough in a large bowl, cover with a kitchen towel and leave for 1-1 1/2 hours. (Until the dough has doubled in size).
• Grease your loaf tin with coconut oil.
• Once the dough has risen, remove it from the bowl and place it in your tin.
• I sprinkle the top of mine with a few more sesame seeds (but this is optional).
• Slice a few cuts on top of the loaf and then cover with a kitchen towel again for another 30-40 minutes, to let it rise again.
• Preheat the oven to 200C/390°F.
• Bake the loaf in the oven for 20-25 minutes, then leave out to cool for 10 minutes before slicing and serving.

Steps:

• Mix together dry ingredients. In seperate bowl, mix wet. Add wet to dry, mixing thoroughly. Batter will be runny, do not expect a thick batter.
• Put in prepared 8x8 pan, and bake for 40 minutes at 350. Bread surface will crackle slightly and become dark golden brown, a toothpick should come out clean.
• Let cool 5-10 minutes in pan, then turn out onto cooling rack. Slice once cooled completely. Slice into four large squares for sandwiches, or eight smaller slices. Delicious toasted!