- 500 g Flour wholemeal or a mix of white and wholemeal
- 5 g Salt
- 350 g Water
- 5 g Dried yeast or 10g fresh yeast, or 3g easy-blend yeast
- 15 g Olive oil optional – makes bread slightly softer
- Unless your machine’s instructions say otherwise, pour the water into the loaf pan and, if you are using it, add the fresh yeast. Disperse the salt in the flour and then sprinkle this over the water. If you are using dried or instant yeast and/or oil, place them - not touching each other - on top of the flour. Then follow your machines instructions, cool & enjoy!
- Choose the longest cycle for the best loaf. You may need to reduce the yeast to prevent it rising too fast and collapsing.
- Try using the ‘Dough’ cycle simply to mix and prove the dough, then make different shapes by hand and bake in your oven.
- Baking times vary depending on the size and shape of the bread. For a bloomer or large cob, preheat to 230-240°C, bake 10 minutes, then reduce to 200°C for 20-30 more minutes.