NO-KNEAD STONE-GROUND WHOLEMEAL BREAD
Whip up a loaf of No-Knead Stone-Ground Wholemeal Bread with minimal effort! This rustic, hearty loaf is ideal for sandwiches or toasting, with a satisfying wholesomeness in every slice.
Ingredients
- 2 ½ tsp Instant Active Dried Yeast (I didn’t use ‘instant’ and it worked fine)
- 2 cups luke-warm water
- 1 Tbsp honey or golden syrup
- 1 Tbsp vegetable oil
- 3 cups stone-ground wholemeal flour
- 1 cup stone-ground white flour
- 1 ½ tsp salt
- 6 tsp gluten flour (wheat gluten)
Instructions
- Combine yeast, water and honey in a large bowl and leave to rise in a warm place for 20 minutes.
- Add oil, the wholemeal and white flours and the gluten flour to the yeast mix. Stir thoroughly with a wooden spoon until it combines into a ball of dough.
- Grease and flour a loaf tin and place a piece of baking paper in the bottom. Spoon the mixture evenly into the tin. Level the top of the dough with the back of a wet spoon and coat or spray lightly with oil.
- Cover the tin lightly with cling film and leave to raise until twice the original size (about one hour).
- Preheat oven to 200°C (400°F). Put the loaf tin into the middle of the oven and bake for 45 minutes, or until the bread is well browned and sounds hollow when tapped. (If the bread browns too quickly, cover with a piece of silver foil for the remainder of the cooking).
- Take the bread out of the oven, let it cool for a few minutes, then turn out onto a wire rack to cool completely.
Nutrition
Calories: 282kcalCarbohydrates: 30gProtein: 12gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 4gTrans Fat: 0.1gSodium: 3504mgPotassium: 298mgFiber: 8gSugar: 17gVitamin C: 0.2mgCalcium: 12mgIron: 1mg
Tried this recipe?Let us know how if you liked it in the comments below!