Tom's Half'n'Half
250g White Flour
250g Wholemeal Flour
310g Water
7.5g yeast
10g Salt
- Mix all the ingredients together and knead for 5 minutes until the dough is a nice silky smooth texture and springs back after pressing a finger against the ball.
- Place in a large container (allow for 3 times expansion) and cover with a lid/plastic bag.
- Leave for 6-7 hours and then knead out the gases (knock back) for about 2 minutes.
- Split the dough into two halves and leave to prove for a further hour – covered with a wet cloth. This can be in a baking tin or on a tray.
- Once ready make three slits in the top and sprinkle with flour.
- Place in a preheated oven and bake at 210ºC for 40-45 minutes.
Added by: webmaster
Tom's Bread
I had my doubts when I read it and even more when I started on it and saw it had to stand for 6/7 hours. I kneaded away and it needed hard kneading then left it - I only had time to wait 5 hours. Divided it into two and made one round on a tray and the other in a one pound loaf tin. They didnt rise a lot and I honestly thought they would be very very heavy but No, they are so good - even my husband said oh, make some more !!. It isnt light and airy bread but it tastes wonderful. Thank you Tom
Val76: 2012-03-13 Add reply
Bread machine review
Quantities: as per recipe Settings: Put on a basic large setting loaf. Comments: Can experiment with using different flours. Verdict: Delicious
baker: 2010-09-08 Add reply