625g stoneground wholemeal flour

125g unbleached strong white flour

salt

25g fresh yeast

500ml water, lukewarm

3tbsp honey

60g unsalted butter

 

Melt the butter in a saucepan

Mix together 1 tablespoon of honey and 4 tablespoons of the water in a bowl. Disperse the yeast into the honey mixture.

In a large bowl, place the melted butter, remaining honey and water, the yeast mixture and salt.

Add the white flour and half the wholemeal flour. Mix well.

Add the remaining wholemeal flour gradually, mixing well between each addition.

The dough should pull away from the side of the bowl and form a ball. The resulting dough should be soft and slightly sticky.

Turn out onto a floured work surface. Sprinkle with white flour, knead well.

Brush a clean bowl with oil. place in the dough, cover with a damp cloth and allow to prove in a warm place. This will take approximately 1-1 1/2 hours.

Knock back and further knead the dough. Cover again and rest for 10-15 minutes.

Divide the dough into 2 equal pieces.

Form each piece into a cottage loaf or place in a suitable loaf tin.

Allow to prove in a warm place for approximately 45 minutes.

Place in a peheated oven, 190°c (375°f) and bake untill well browned, approximately 40-45 minutes.

When baked, the bread should sound hollow and the sides should feel crisp when pressed.

Cool on a wire rack.

 

Alternatively, the dough may be devided into 50g rolls, brushed with eggwash and baked at 200°c for approximately 10 minutes.

When baking bread, I place a silicone baking mat on the baking tray and dust with flour.