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Heritage Wheat Bread

I used 1 kg bag of Stoneground Organic Wholemeal Flour (706) and two sachets, each 9g of Bioreal Active Dry Yeast. As I only have the 2 tins - a 3lb and smaller 500g I divided the dough between the 2 and was delighted with the results!

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1Kg flour (Stoneground Organic Wholemeal Flour(706)

1 tsp salt

2 sachets of Bioreal Active Dry Yeast (each 9 g)

24 ounces of warm water

1T of honey

1T olive oil

Method;

1. Mix dry ingredients in a large bowl - including the 2 sachets of yeast.

2. Measure the water into a small saucepan and heat to a low temperature, add the honey and olive oil, stirring to mix well.

3. Make a well in the centre of the dry ingredients and stir in the liquids - which must be warm BUT not hot.

4. Knead the dough lightly in the bowl until well mixed; it should be fairly stiff but not dry. Adjust with a little more warm water if necessary.

5. Cover the bowl with cling wrap,and leave to prove in your oven (preheated to JUST on and switch it off when you have closed the oven door). 30 to 40 minutes.

6 Beat down the dough by kneading lightly with a little flour on a table top with lightly floured hands, fold over the bread a number of times. Divide the dough between oiled tins and leave in a warmed oven (as previously) for 30 to 35 minutes until the loaves have reached their desired height.

7. Bake at 220 degrees fahrenheit for half an hour or until nicely browned.

8. Leave to cool for about an hour, before slicing. I freeze the sliced bread when cooled, and use as required. Delicious toasted or not.!

Added by: Heather McDermid

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Heritage Wheat Bread

That loaf looks superb and can't wait to try making one if able to source the flour.

Janet Tanner-Tremaine 11 October 2020

Reply
RE: Heritage Wheat Bread

Thanks for your comment. The flour will not be available in supermarkets unfortunately, but do look at the Heritage Flour on Shipton Mill website and order now before it's out of stock! - as happened last year during the lock down.

Heather McDermid 12 October 2020


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