This organic bread recipe is quick and simple. It's rustic, fairly heavy and dense, on purpose, and goes extremely well with one of my soup recipes on the website blog, or toasted for boiled egg soldiers. It also freezes well and you can toast the frozen slices before spreading with organic butter. I love this brown flour from Marriages, it's a bit lighter than full wholemeal and to be honest, was all I had in the cupboard at the time. You can use any flour, particularly if you have some that is nearing its best before date! It doesn't have to be strong bread flour with this kind of loaf.
Makes a small loaf tin size.
You'll need:
350g flour
2tsp dried yeast
100ml warm water
1/2 tsp salt and sugar
2tsp oil and a little to grease the cling film.
How to:
Simply mix everything together except the water. Then add the water gradually until it forms a nice dough that can be kneaded into a mini loaf. Work carefully so it's not too wet or dry, you might need more or less than I've suggested depending on the flour you use.
Grease a bread loaf tin lined with baking paper, then add the dough. Grease some cling film and pop on the top of the tin.
Leave somewhere warm for a couple of hours, eg. A hot car in the summer, near a radiator in the winter. It will rise.
Bake at 220c for about 20 mins of until the bottom taps hollow! Enjoy.
