- 500g Wholemeal flour
- Pinch of salt
- 1 Sachet of dried yeast (7g)
- 300ml Tepid water
- 2 Tbsp Olive oil
- 2 Tbsp Honey
As many people who know me well will tell you I don’t eat butter on bread. Yes, I know, shock horror – Adam Hoban thinks butter is the most pointless thing when it comes to bread and sandwiches. But I’ve also started to turn on the good auld’ white slice pan. White bread has little to no nutrients or fibre, which is really essential for a stable metabolism and healthy digestive system.
It got to the stage where if a vienna loaf was brought home, I’d spend the night slowly working my way through it. Why? Because we all know vienna bread goes stale in a matter of hours. But wholemeal bread on the other hand, is packed with fibre, which I’m fairly certain is essential to a healthy digestive system. Be sure to check back again later in the week, when I hope to have another one or two breads up on the site
This recipe is so simple, it has just 6 ingredients and doesn’t break the bank to make. So why not give it a try and see if you’ll convert? If you’re not feeling too adventurous, you can use white bread flour instead of the wholemeal flour, for a white alternative.
- In a large bowl, add the flour, salt and yeast and mix well with your hands.
- Add the water, oil and honey to the bowl and mix well, until a dough is formed.
- Put the dough onto a floured surface and kneed for 5 minutes, or until the dough is no long sticky.
- Place the dough in a loaf tin, and allow to rise for an hour.
- Cook the loaf in a pre-heated oven at 180°C for 35 minutes. Remove from the oven and tip it out onto a cooling rack. Tap the base of the bread to check if it’s cooked. If it sounds hollow it’s done, leave to cool.
For a lighter bread, allow the dough to rise for an hour in a bowl, punch it down and kneed for another 2 – 3 minutes before moving onto step 4.