I am sorry, I know, its another bread recipe, but with all this soup making we need bread and I just don’t fancy eating the same boring bread day in and day out, so if I find a good one, I just have to share it with you, and boy, is this granary loaf a good one.
I know I often say this, but it is so very true in the case of this recipe, it is just so simple, four very easy steps, so few ingredients, very little kneading and proving and the result, a fantastic tasting, healthy nutty bread. This bread is perfect for the novice baker or if it is your first time baking bread.
So next week, Hubby and I start our soup diet, we are in need of a little detox, hopefully lose a few pounds but generally eat to thrive, cut back on the unhealthy things in our diet and take as much from nature as we can. This does mean a lot of preparation and I have spent most of today getting a head and preparing our soups for today and tomorrow, but the kitchen smells amazing, everything is looking so vibrant and I can not wait to get tucked in.
Hubby is out of action at the moment after an accident on his commute home, he is on crutches and so I am doing everything, I am shattered, but one of the things that I am enjoying is my daily walks through the countryside with his dog, we have had some gorgeous weather and it has been very uplifting being out there on my own, plus I have already lost almost 5lb in 4 days, so it isn’t all bad and knowing that I can come home to a gorgeous bowl of warming soup makes it even better.
So if you have been thinking about trying bread for the first time, trust me, this is a great place to start and again I apologise for the amount of bread and soup recipes that are bound to appear on my blog over the coming week, hopefully it may start to balance out the huge amount of cake ones that I have on here.
Buon appetito
500g granary, strong wholewheat or white bread flour
7g sachet fast-action dried yeast
1 tsp salt
2 tbsp olive oil
1 tbsp clear honey
Tip the flour, yeast and salt into a large bowl and mix together with your hands. Stir 300ml hand-hot water with the oil and honey, then stir into the dry ingredients to make a soft dough.
Turn the dough out onto a lightly floured surface and knead for 5 mins, until the dough no longer feels sticky, sprinkling with a little more flour if you need it.
Oil the loaf tin and put the dough in the tin, pressing it in evenly. Put in a large plastic food bag and leave to rise for 1 hr, until the dough has risen to fill the tin and it no longer springs back when you press it with your finger.
Heat oven to 200C/fan 180C/gas 6. Make several slashes across the top of the loaf with a sharp knife, then bake for 30-35 mins until the loaf is risen and golden. Tip it out onto a cooling rack and tap the base of the bread to check it is cooked. It should sound hollow. Leave to cool.
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