Of all the possible things you could bake, bread has to be the one that gives the greatest sense of wellbeing, hence its inclusion on this #JanuaryJoy list. Deemed by many to be tricky, or hard work, this is the easiest wholemeal bread recipe I could find and as it doesn’t require knocking back or kneading, it’s also the quickest, needing only one rise before baking. Bread does require a little planning in that sense, but if you wanted fresh bread in the morning, this could always be left overnight to rise, then baked. Personally, I think it’s best saved for a weekend lunch or brunch and is a surefire way to impress even those you usually find hardest to please.
Quick, Easy, Wholemeal loaf - Delia Smith
Fills 2 x 1lb loaf tins or makes a large round loaf.
570g Wholewheat flour
2 Teaspoons of Salt
1 Teaspoon of soft light brown sugar
2 teaspoons easy blend dried yeast (usually 1 sachet)
400ml hand-hot water.
- Warm the flour on a low temperature in your oven.
- Thoroughly mix in the yeast, sugar and salt.
- Make a well and add the water then mix to form a dough. You may need extra water as you should end up with a clean (or almost) clean bowl. Use more water as required.
- Form a round and leave in a warm place for an hour to rise.
- Press some oats into the top for decor and cut a 1-2cm deep cross in the top of the dough.
- Bake for 40 minutes (until hollow sounding when the base is knocked,) at 200 degrees centigrade.
I enjoyed making bread again so much that I might make this a monthly feature, with a different bread recipe each time… what do you think?
Do you or have you made bread? If not, will you be trying this one as an easy introduction?