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Heritage Wheat Bread

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


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.!