To celebrate National Bread Week, Catherine Leyden joins us with this hearty recipe for a Wholemeal Yeast Loaf.
250g/8oz Odlums Strong White Flour
250g /8oz Odlums Coarse Wholemeal Flour
1 tsp of Salt
1 Sachet (7g) Fast acting Yeast
400ml warm water
2 Tablespoons Oil
1 Tablespoon Treacle
1. Preheat oven to 200°C/400°F/Gas 6. Lightly oil a 2lb loaf tin. 2. Mix flours, salt and yeast in a mixing bowl. 3. In a jug mix the warm water, oil and treacle. 4. Pour the liquid into the dry ingredients and mix well. 5. Spoon into prepared tin, cover with damp tea towel and leave to prove for one hour at room temperature until it has risen. 6. Place in preheated oven and allow to bake for 45 minutes, remove from baking tin and continue baking for a further 15 minutes until loaf sounds hollow when tapped.