55 minutes
Embrace the joy of homemade bread with this Rustic Artisan Loaf. Whether you choose hearty granary, wholesome wholewheat, or classic white flour, this bread offers a delightful texture and crust. Perfect for families, this recipe is straightforward enough to involve the kids in the bread-making fun.
Granary, Strong Wholewheat, Or White Bread Flour
0 oz
Fast-Action Dried Yeast
0 sachet
teaspoons
tablespoons
tablespoons
Extra Flour For Kneading
as needed
Oil For Greasing
as needed
1. Mixing the Base
In a large bowl, combine the flour, yeast, and salt with your hands. In a separate container, mix 300ml of hand-hot water with the olive oil and honey. Pour this liquid mixture into the dry ingredients and stir until a soft dough forms.
2. Kneading the Dough
Dust a clean surface lightly with flour. Turn out the dough and knead for about 5 minutes, or until it becomes smooth and loses its stickiness. Add a sprinkle of flour if the dough becomes too tacky.
3. First Proof
Lightly oil a 900g loaf tin and transfer the dough into it, pressing down to distribute it evenly. Place the tin inside a large plastic food bag and let the dough rise for 1 hour. It should expand to fill the tin and not spring back when poked with a finger.
4. Baking the Loaf
Preheat your oven to 200°C (180°C fan assisted, or gas mark 6). With a sharp knife, make a few slashes across the top of the dough. Bake for 30-35 minutes until the loaf has risen and turned golden brown. To test for doneness, remove the loaf from the tin and tap the bottom – it should emit a hollow sound. Allow the bread to cool on a wire rack.
Substitute a portion of the all-purpose or bread flour with whole wheat, rye, or spelt flour for added texture and a nuttier flavor. You can experiment with the ratios to find your preferred balance of whole grain to white flour.
Replace commercial yeast with a natural sourdough starter. This will require a longer fermentation process but will result in a loaf with a distinctive tangy flavor and chewy texture.
Mix in a variety of seeds such as sunflower, pumpkin, sesame, flax, or poppy seeds into the dough for a crunchy texture and a boost of nutrition. You can also roll the shaped dough in a seed mixture before the final rise to create a seeded crust.
Incorporate fresh or dried herbs like rosemary, thyme, oregano, or basil into the dough. This will infuse the bread with aromatic flavors, perfect for pairing with pasta dishes or as a base for bruschetta.
Fold chopped olives, either Kalamata or green olives, into the dough to create a bread that's perfect for Mediterranean-style sandwiches or as an accompaniment to wine and cheese.
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