Grant Loaf
This homemade bread recipe combines the nutty flavor of whole wheat flour with the lightness of white flour or oatmeal. The result is a beautifully textured loaf that is easy to make and fills your home with an irresistible aroma as it bakes. Enjoy a slice fresh out of the oven, or save some for later as it freezes well.
— Constant Cookbook
Ingredients
- 700 gr whole wheat flour
- 200 gr white flour or oatmeal, spelt or cornmeal.
- ( can be made with 1/2 whole wheat and 1/2 white)
- 1 1/2 tsp salt
- 2 tsp fast action dry yeast
- 2 tbsp olive oil
- 850 ml warm water (1/3 boiling plus 2/3 very cold in a jug)
- 2X20 cm loaf tins, greased
Instructions
- Can be done by hand but mixer is easier.
- Put flours, salt and yeast in bowl and mix with K beater
- Switch to dough hook. Make a well in the flour with a spatula. Pour in the mixed water and oil. Mix well, scraping down the sides of the bowl. The mixture will be slack and should just drop off the spatula.
- Divide into 2 tins and cover with greased cling film which you have pleated along the centre of the tins.
- Heat oven to 200C/400F
- Let loaves rise in a draft free placer for approximately 30 minutes. The microwave oven is useful for this.
- Bake for 40 minutes. Remove from oven. Cool slightly then turn out on to wire racks to cool. Keeps well because of the olive oil. Freezes well.
Yield
Makes 2 loaves
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