3 years ago

How I to my easy basic no-knead bread recipe for a making super light & extra soft healthier sandwiches & toasts. I use wholemeal & organic flour.

Ingredients:

500g of wholemeal strong flour
7 g of dry active yeast
400 to 450 ml of warm water - depending on weather temperature, i noticed the colder the more water required
2 teaspoon of unrefined sugar
1 dessert spoon of light oil - i am using cold pressed sunflower oil

400 to 450 ml of warm water. I noticed More water is required when it's colder. It must be warm to the touch, Test it with your finger.
2 teaspoons of sugar, I am using coconut. Mix well.

This dry active yeast granules. I am adding 7g in the warm water
Mix well. I have 400 ml of water to start with, i might have to add more, let's see how it goes.
Let it rest and dissolve for about 10 minutes. Cover & set aside.

500 g of organic wholemeal strong flour, but any other flour will do too.
2 teaspoons of salt. Mix really well to incorporate it in the flour.

The yeast has come to life, look at those little bubbles. It’s ready to be used. Stir it around. Pour it all in the flour & mix.
i need to add a little extra water, about 50 ml more to make a wet dough.
Fold & beat the dough with your spatula for about 10 minutes.
Loosely cover with a plastic bag or cling film.
Since it's winter, I am placing it near a full on radiator to rise for about 1 hour. And there it is, it has almost doubled.
It looks like an explosion, but Panic not, this is exactly the consistency we want.
Add 1 dessert spoon of sunflower oil for extra softness and to avoid sticking too much. Fold & beat it with spatula again for another 10 minutes.

I am making a support to keep the dough straight for the 2nd proofing.
With some parchment paper stapled together as an extension of the bread tin/mould. Pour the dough in the supported mould.
Bang the mould on the surface few times to help dough take the shape of its container.
Let it rise again by the hot radiator for another hour or so.
And it has doubled again nicely.

Bake it in a 190c/375f pre-heated oven, on the low shelf, for about 40 minutes.
And it's done! The Parchment support helped the dough to retain its height.
I am undoing the side staples to release the bread. I will save and re-use this parchment support again for my next bake.

Here it is, easy, soft, healthy delicious wholemeal loaf.
It makes perfect square and thin slices, ideal for healthy, light sandwiches & toasts.

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