Monday, November 26, 2012


300 grams strong white bread flour
150 grams wholemeal flour
1 heaped teaspoon active dried yeast
1 teaspoon salt
1 tablespoon oil
350 ml warm water

Pour the water into bowl, add the yeast and swirl until it is dissolved, then add all of the other ingredients. Knead the dough until a smooth stretchy dough has formed (this will take about 10 minutes). Cover with cling film and leave in a warm place for a few hours. It should more than double in size.
Turn the dough out onto a floured board and gently knock the dough back. Divide the dough into 3 and roll into strips 30 cm long. Place a silicon mat or a sheet of baking paper on a baking tray, line the dough strips up and braid it, tucking the ends under. Cover with a sheet of oiled cling film and leave somewhere warm until doubled in size again. Bake the braided loaf in a preheated oven at 220˚C (gas mark 7; 425˚F) for about 30 minutes.