I’ve been steeped in wholemeal goodness all week. The couldn’t-be-simpler recipe comes courtesy of Lois Daish, via an archived Listener column, and makes two loaves.
No-knead wholemeal bread
3 cups wholemeal flour
3 level tablespoons gluten flour2 level tablespoons Surebake yeast
1 rounded teaspoon sugar1 rounded teaspoon salt
1 and a half cups of cold water
1 and a half cups of boiling water
extra 2 and a half to 3 cups wholemeal flour
Generously butter 2 one-litre bread tins. Put into a very large mixing bowl 3 cups of wholemeal flour, the gluten flour, yeast, sugar and salt. Mix well with a wooden spoon. Pour in the cold water, followed by the boiling water and beat enthusiastically to form a smooth batter. Allow to rest for 3 minutes. Gradually beat in the remaining wholemeal flour, adding just sufficient to keep the dough moist enough to drop off the spoon. Continue to beat hard for another 3 minutes. Scoop the dough into the bread tins and smooth the tops. Place the tins in a warm place and cover loosely with a damp teatowel. Turn on the oven to 200˚C.
Leave the bread to rise until the dough reaches to just below the rim of the tins. This will probably take 20-30 minutes. As soon as the dough has risen, place the tins in the lower third of the oven. Bake for 45-50 minutes until the crust is dark brown and the bread is pulling away from the edges of the tins. Remove from the oven. If the loaves are loose, tip them onto a rack straightaway. If they are sticking, leave for a few minutes and try again. Leave until cold before slicing. Store the cold loaves in a loose plastic bag. In warm, humid weather, place the bag of bread in the refrigerator, if it is not to be used the following day.