Wholemeal loaf – totally delicious!
This loaf was based on one by Dan Lepard, then adapted by Hereford chef and cafe owner Bill Sewell in his terrific book Bill’s Kitchen, and then I adapted it slightly.
I uses orange juice in this loaf – Vitamin C has often been used by bakers to help rise a loaf, especially when you have dense flour like wholemeal. The additional yeast also helps boost the loaf. The advantage of using it is that you don’t have to let it rise over night – I plan to make another version solely with sourdough starter, which will take much longer!
425 ml tepid water
50 ml fresh orange juice
100 gm of sourdough starter
475 gm wholemeal flour
100gm strong white flour 10gm salt
7g sachet of instant yeast
Timeline: ( you can start anytime, but I find a timeline helps so that you know if you have enough time to make bread. I sometimes make this loaf at night, so if you start at 7pm you would have a loaf by 10.15, just in time for a bedtime snack!)
8am: Put all the ingredients in a big bowl and mix with your hands or a large spoon. Leave for five minutes
8.05 am: Knead very briefly, just stretching the dough a bit. Leave for 5 mins
8.10 am: Repeat
8.15 am: Repeat and leave for 10 minutes
8.25 am: Tip the dough onto you work surface, and fold your bread in the middle to make a ball. Cut into two balls with a dough scraper, one large ball and one small ball. Roll balls into a sausage with the seam underneath and tuck into two well oiled tins. Leave to rise for between 45- 90 minutes
10.00 am approx ( when the bread is risen). Put pizza stone into oven. Put metal baking tray on the shelf underneath. Preheat fan oven to 220 C . Boil kettle. When you put the bread in oven pour boiling water into the metal tray to create steam. Cook bread for 30 minutes for the smaller loaf, 40 minutes for the larger one. Tap on the bottom, if they sound hollow they are done.
10.40 am: Take bread out of oven, ( check if ready) and put on rack to cool.
11.15 am: ( approx) Slice a piece of the loaf and enjoy.