Whole wheat bread 1 loaves

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In • In the bowl of your electric mixer, stir together the water and brown sugar. Whisk in the yeast and cover the bowl with a cloth so the contents are in the dark. Leave to bloom for 15 minutes. • When the yeast has bloomed, stir in the salt, olive oil, egg and lemon juice until everything is blended together. • Stir in the whole wheat flour then cover the bowl with a cloth again and leave to soak for 30 minutes. • When the whole wheat flour has absorbed a lot of the liquid, stir the all-purpose flour into the bowl. Knead with the dough hook attachment for 7 minutes, until you've got a strong dough. You might have to add more warm water or all-purpose flour to get the right texture. • Rub a little oil on the inside of a large bowl and drop the dough into it. Tightly cover the bowl with plastic wrap and leave to rise somewhere warm for 45-55 minutes, or until doubled in size. • Punch the dough down and leave it to rise, covered, for another 45-55 minutes, or until doubled in size. • Preheat the oven to 350F/175C and generously grease 2- 4" x 8"/10cm x 20cm loaf pans with butter. Punch the dough down again and evenly divide into 2. It's a good idea to use a set of scales for accuracy. • Form each piece of dough into a loaf-shape (here's a short video tutorial that shows you how) and place them inside the loaf pans. • Lightly cover the loaves with a cloth and leave to rise in a warm place for 20 minutes, or until the tops of the loaves are poking 1 inch / 2.5cm above the sides of the tin. • Bake the risen loaves in the preheated oven for around 40 minutes, until the tops are a dark golden brown and you hear a hollow noise when you tap the bottoms of the loaves. • Remove the loaves from the baking pans and leave to cool to room temperature on a wire rack before slicing. NOTES This bread will keep at room temperature or in the fridge for up to 5 days. If you place it inside a Ziploc bag, it will keep in the freezer for up to 6 months.