Wholemeal bread

Ingredients for 1 servings:

• 375 g wheat flour (wholemeal)
• 75 g wheat flour
• 2 tsp salt
• ½ tsp dry yeast
• 300 ml water, lukewarm
• 2 tbsp water, for brushing
• ½ tsp salt, for brushing
• Wheat flour (wholemeal), for dusting

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

easy even without a bread maker

Mix the flour and knead with the salt and yeast in a mixing bowl. Gradually knead in the lukewarm water and knead everything into a soft dough. Cover the dough with oiled cling film and let it rise in a warm place for about 1 hour, or until the dough has roughly doubled in size. Then knead the dough again briefly. Place the dough on a floured work surface and shape it into a ball by kneading it from the sides towards the center. Then turn it over and place it on a floured baking sheet. Cover with oiled cling film and let the dough rise for another 30 minutes, until it has doubled in size. Preheat the oven to 230 degrees Celsius. Mix the water and salt. Peel back the film and spread it over the bread and dust with wholemeal flour. Use a sharp knife to score the top of the bread three to four times, then do the same at right angles each time, to create squares. Bake the bread for 10 minutes, then reduce the temperature to 200 degrees Celsius and bake for another 20 minutes. The bread is done when it sounds hollow inside when tapped.