Easy Wholemeal Bread Recipe
I was inspired by the Real Bread Campaign to have some fun in the kitchen and have a try at making my own bread. They’re doing their 13th annual Real Bread Week aimed at getting more people involved in making their own bread. Baking can be a fantastic way to teach and involve little ones in the kitchen. The process of making bread can give you time to think, pause, reflect and have fun getting creative.
I made a wholemeal load with mixed seeds on top and a seeded wholemeal loaf with a little cheddar cheese on top. You can use white or mixed flour if you prefer.
Ingredients
500g wholemeal flour
Pinch of salt
7g fast-acting yeast
1 litre of boiled and cooled water
Optional: seeds, cheese, anything else you’d like
Method
Step 1 - Combine the flour, salt, and yeast in a mixing bowl. Add the water slowly while mixing. Add water as required. The wetter your bread the more moist and soft it will turn out. Knead the dough thoroughly ensuring no dry or hard areas. Cover it with a cloth and place somewhere warm to allow it to rise.
Step 2 - Repeat the kneading and let it rise 2-3 times. Doing so will ensure the dough becomes fully stretched and the bread will come out soft. Transfer the dough into a baking tin, allow it to rise, and then decorate as you like. I used a knife to cut a design and used water and a brush to wet the top so the seeds would stick to the dough. Bake at 180 Degrees Celcius for 15-20 minutes or until golden on the outside. If you tap the bread, it should sound hollow inside - if it doesn’t, it means the inside isn’t fully cooked.
