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Friday 17th August 2018

Tanners' Wholemeal Bread

Ingredients:

425ml warm water
50ml olive oil, plus extra for greasing
25g fresh yeast
15g soft light brown sugar
450g strong white flour, plus extra for dusting
450g brown flour
1 teaspoon crushed sea salt

Method:

Pour the warm water into a mixing bowl, along with the olive oil. Add the yeast and sugar and whisk until the sugar has dissolved.

Next, tip the strong white and brown flour into a second mixing bowl with the salt. Pour over the yeast mixture and, using your hands, mix to a soft dough. (It may need a little more or less water, depending on how dry your flour is. The dough should be soft, but not sticky. If it is sticky, mix in a little extra flour.)

Turn the dough onto a lightly floured surface and knead for 10 minutes. Return the dough to the mixing bowl, cover with a clean tea towel and leave in a warm place to prove for 40 minutes (or at room temperature for 1 hour) until doubled in size. Grease 2 x 900g loaf tins with olive oil.

Knock back the dough and form into 2 loaves. Place in the greased tins, pressing firmly all around the edges so that the loaves are slightly rounded. Cover with a clean towel and leave in a warm place for 40 minutes (or at room temperature for 1 hour) until doubled in size. Preheat the oven to 200°C/400°F/gas mark 6.

Bake the loaves for 35–40 minutes, until well risen and golden. Turn out and check they are cooked by tapping on their bases - they should sound hollow. Leave to cool on a wire rack.