Wholemeal Tin Yeast Bread
A true sourdough starter uses naturally occurring yeast to ferment. Dried yeast is a bit of a cheat, but more comfortable. Try experimenting with different combinations of your own favourite flours for example spelt or buckwheat.
- strong white flour - 250g
- strong brown flour - 250g
- caster sugar - 1 teaspoon
- salt - 1.5 tablespoon
- dried yeast - 10g
- vegetable oil - 2 tablespoons
- water - 300 ml (lukewarm)
- Put the flour, salt, sugar and yeast into a bowl. Gradually add oil and water, folding in with hands until all the flour has been picked up.
- Tip the dough out onto a lightly floured surface and knead for 10 minutes until the dough will be soft and easy to work with.
- Put the dough back in the bowl and cover with a clean cloth and let it rise in a warm place for about 1-2 hours for double its volume.
- Grease a loaf pan with butter and sprinkle the bottom of the bran. Put the dough in the loaf pan. Cover with a clean cloth and let it rise in a warm place. Leave it for about 1 hour.
- Slash the top with a sharp knife.
- Preheat the oven to 200°C.
- Bake the bread 30-35 minutes, until golden and well risen. If the bread turns brown to quickly, lower the temperature.
- Once it’s done, remove from the oven and place on a wire rack to cool.