Wholemeal bread

Mmmmm…. the smell of bread in the oven again.

  • 200g strong white bread flour
  • 300g strong brown bread flour
  • 10g salt
  • Sachet of yeast
  • 350ml water

This is another James Morton signature bread. Very simple this one. Knock the flours, salt and yeast together and mix in the water to form a good dough (always put the salt and yeast at opposite ends of the bowl before rubbing in). Leave to prove to double in size and then squash the air out of it and repeat a few times. Shape into a loaf tin and prove once more for an hour. Give it a milk wash, sprinkle with oats and pop into a hot oven (210°C) for 30 minutes. Remove from the tin and bake for another 15 minutes to get the crust good and crunchy.

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