Marriage's Organic Stoneground Wholemeal Bread Flour - 500g

Wholemeal BreadPreparation Time - 15 minutes plus proving timeBaking Time - Small loaves 20-25 minutes, Large loaf 30-35 minutesMakes 2 small loaves or 1 large loaf500g Organic Strong Stoneground Wholemeal flour7g dried fast action yeast (or 14g fresh yeast)10g fat or olive oil7g sea salt330m lukewarm waterMethodBaking by hand1. Grease the bread tin(s). Place the flour, salt, yeast and fat into a large mixing bowl. Mix the fat through the flour and make a well in the centre of the flour mixture.2. Add most of the water to the well, keeping a little reserve, and mix to a soft dough. Add the remaining water if necessary.3. Tip the dough onto a table and knead for 8-10 minutes.4. Place the dough back into the bowl and cover with oiled cling film or a damp tea towel. Rest in a warm place until the dough doubles in size. This will take approximately 45 minutes.5. Split the dough into two pieces if desired. Mould the dough round and fold to the shape of the tin(s). Place the dough piece into the tin, seam down, cover with oiled cling film or a damp tea towel. Put in a warm place and allow to rise about 1cm above the tin. This will take 45-60 minutes.6. Uncover and bake in a preheated oven, 220°C fan/240°C/430 °F/Gas 8. Bake small loaves for 20-25 minutes or a large loaf for 30-35 minutes.7. Remove the loaf from the tin. Check it is baked by tapping the bottom of the loaf - it should sound hollow. Place on a wire rack to cool.Using a Bread MachineWe recommend following the manufacturer's instructions, particularly the order in which to add ingredients and the water quantity.Recipe TipFor honey and sunflower seed roll: add 1 tablespoon honey to the water. Knead dough for 8 to 10 minutes. Add 50g sunflower seeds. Knead until even textured. Rest then divide dough into 16. Mould round. Roll in 50g sunflower seeds. Arrange on a lined baking tray. Bake for 14-18 minutes until golden.