I used to love Sundays in university.
It was my day to collect myself, clean the place and set up with the best of intentions for the following week.
I used to bake a loaf or two of bread and made a massive pot of soup to have for meals throughout the week.
I used to clean the place, watch trashy television, sort my socks, organize my cupboards and essentially anything else I could do to avoid studying.
And then eventually, I would get down to the studying while enjoying a warming meal of soup and bread. And despite not really accomplishing anything school related at all, I always felt like it was a meal well earned.
- 300g wholemeal or granary bread flour
- 200g strong white bread flour
- 7g sachet easy-bake dried yeast (or 2 tsp Quick dried yeast)
- 2 tsp salt
- 300 ml warm water
- 1 TBSP brown sugar
- 1 tsp lemon juice (helps with a good rise)
- 1 TBSP oil
- Mix brown flour with the white, the yeast and salt in a large mixing bowl.
- Mix warm water with sugar, lemon juice and oil.
- Make a well in the centre of the flour and pour in 300ml of the water mix.
- Mix together with a wooden spoon until a shaggy dough forms.
- Gather it into a ball with your hands.
- Put the dough on to a very lightly floured surface and knead for 8-10 mins until it feels smooth and elastic, only adding the minimum of extra flour if necessary to prevent the dough sticking.
- Place the ball of dough on a lightly floured work surface.
- Place in a oiled bowl and cover for 45 mins-1 hr or until doubled in size and feels light and springy.
- Knock back the dough by lightly kneading just 3-4 times.
- Shape into a ball. Let rest for another 15 minutes
- Preheat the oven to 210C (400F)
- Shape the dough and place in a greased loaf pan.
- Cover with a clean tea towel. Leave for 40-45 mins to rise.
- Once ready, bake for about 30 mins or until golden.
- Leave in the tin for 2-3 mins, then remove and cool on a wire rack.
- If you tap the underneath of the baked loaf if should be firm and sound hollow.