Intro
For many years I lived in a beach community with no shop so it was a 30 minute return trip to get essentials like butter, sugar and bread.
We had great neighbours, Viv and John Harvey, and Viv made this wonderful bread for her family. The wholemeal gives it more body but the white flour still make sit 'look' like normal bread. It almost has the texture of Vogel bread. It does not keep so its best eaten fresh, toast it the next day but its really only good for breadcrumbs thereafter.
Recipe
- 600ml almost hot water (can easily dip your finger in)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tblsp yeast
- 3 cups white flour
- 1 cup rye flour
- 1 cup wholemeal flour
Place the water, salt, sugar in a bowl - stir to dissolve the grains then add the yeast and leave to form a sludge (about 10 mins).
Add the yeast mixture to the flours and knead together for about 10 minutes. Place in a oiled bowl, cover with gladwrap and leave to rise in a warm place - about double in size.
Lightly knead again, shape into 2 loaves and place into greased loaf tins. Leave to rise again then bake for 30-40 minutes at 180 degrees c. Dough can be shaped into rolls and baked for 15 minutes at 200 degrees c.
NB. If I'm in a hurry I will carefully rise the dough in the microwave 20 mins at 10% power (lowest setting).
