Amazing soft, spongy tasty home-made bread that takes just 90 mins from start to finish...(less for rolls!)
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| Why bother with mass-produced bread after this recipe? |
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67goingon50 has been searching for some time for a simple yeasted wholemeal loaf that's good for packed lunches.
This recipe from the hilarious 'Jenny Can Cook' is really, really good. It's so tasty, the household will scarfe it down faster than you can bake it.
For best results, you need electric beaters or a stand-alone mixer but it can be made by hand.
The bread is nearly totally wholemeal flour and very, very good for blood sugar & digestion. The finished loaf is light and spongy and somehow remains that way for days after baking.
For best results, you need electric beaters or a stand-alone mixer but it can be made by hand.
The bread is nearly totally wholemeal flour and very, very good for blood sugar & digestion. The finished loaf is light and spongy and somehow remains that way for days after baking.
This is a wonderful loaf for busy families. Your partner could make it. So could an older child.
It is so easy on family budgets and you know exactly what has gone into it.
Give it a go. You won't regret it.
Ingreds:
260gm/9.1oz whole wheat flour*
65gm/2.3oz bread flour (but all-purpose flour is ok)
7gm/1 packet/2 tsp instant or active dry yeast (67 used instant)
2 tbsp sugar
1 tsp salt
240ml milk, heated to 120-130f/48-54.5c for instant yeast or 110-120f/43.3-48.5c for active dry yeast
1 egg
2 tbs olive or other light veg oil
2 tbs olive or other light veg oil
up to 1/4 cup additional bread flour
Method:
