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Ref: 475
Heading: Bread & Baking
Cuisine: British & Irish
Food Type: Vegan
No of Portions: 8
Change no of portions required to :

Ingredients & Prep

   400 g  Strong wholemeal flour
   350 ml  Water luke warm 40'c
   50 g  Strong white flour
   40 ml  veg oil
   30 g  Brown sugar
   7 g  Yeast dried
   1 tsp  salt


  Step 1
Tip the flours, yeast, salt & sugar into a bowl & mix well. Add water & stir in well, then pour in the oil & work in well. You should have a sticky dough.
  Step 2
Tip out on to a lightly oiled work surface & knead for 10 mins, then put back in the bowl & cover with cling film with a small hole with a knife, allow to double in size.
  Step 3
Flatten the dough into a rough rectangle about the length of your baking tin, then roll up tightly, & put into a greased tin with oil, with the join facing downwards. Cover & leave to rest in a warm place until it has doubled in height (at least 1½ hours). If you want rolls divide dough into 80g pieces flatter out dough pull in surrounding edges into the middle to for a doughnut shape, place on a non stick baking sheet to rise.
  Step 4
Heat the oven to 200'C bake for 30 minutes, until the crust is a deep brown, & the loaf sounds hollow when tapped. Turn out on to a cooling rack.

Suggestion & Tips

Brown or wholemeal tends to take longer to rise than white bread. If you wish you can sprinkle over seed of choice from the beginning of the second rise.
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