Revd Anne Priestley: Every loaf has turned out well with this recipe!
5 cups flour (3 wholemeal/rye, 2 white: or use all white) extra flour for kneading
2 teaspoons brown sugar or honey
2 teaspoons salt
1 tablespoon dry yeast
2 cups lukewarm water
2 tbs vegetable oil
* Reactivate the yeast with sugar and one cup of the water. * Meanwhile, in a large bowl sift and mix the flours and salt. * When yeast is frothy, add to the bowl, along with the other cup of water and the oil. Stir well, then tip out the dough onto a floured surface and knead it till the dough has become resilient (springs back if poked) and is no longer sticky. * Place in an oiled or greased bowl, and allow to prove in a warm place (it will double in size in perhaps 2 hours) * Then tip it out, knock it down and knead again briefly. * Place in an oiled bread tin. * Allow to prove again (perhaps 45-60 minutes) * Preheat the oven and cook at 220 C for 30-35 minutes. * Turn out to cool… and enjoy!
You can add 1 cup of dried fruit or seeds to this basic mix.
I’ve so enjoyed baking bread in these weeks. Every loaf has turned out well, and each seems to taste slightly different. I’ve never made bread so consistently before. The recipe obviously works for the flour I use (ordinary plain) and my oven (a ‘hot’ oven), so of course there’s room for experiment. Indeed, I’ve adapted the recipe to my circumstances!