The No Knead Wholemeal Loaf
|Wholemeal flour||3 Pound (1.5 Kilogram)|
|Yeast/15 gram/1/2 ounce dried yeast with a pinch of sugar||1 Ounce (30 Gram)|
|Lukewarm water||1 Liter (2 Pints)|
|Muscovado sugar||3 Teaspoon|
|Sea salt||4 Teaspoon|
Place the flour in a large bowl and put to warm in the oven while activating the yeast.
Stir the yeast into about 150 ml/1/4 pint of the water, cover, and leave in a warm place until frothing well.
Dissolve the sugar and salt in the rest of the water.
Lightly oil or butter 3 X 1 litre/2 pint loaf-tins.
When the yeast is frothy (about 15-20 minutes), sift the flour into a large mixing-bowl, make a well in the centre and pour in the two liquids.
Mix well with a wooden spoon or by hand to obtain a pliable dough which leaves the sides of the bowl.
Add a little extra water or flour if you think it necessary.
Divide the dough between the tins, cover with a damp cloth and place in a warm place to rise — it should double in size, and, if you have used the recommended tin size, it will be above the top of the tin.
(Unlike white bread, wholemeal bread does not rise much more in the oven.) Bake the loaves at 200°C/400°F/Gas Mark 6 for about 40 minutes.
For a crisper crust, take the loaf out of the tin some 10 minutes before the end of the baking time and finish the baking directly on the oven shelf.
A firm rap with the knuckles on the base of the loaf will sound hollow when the bread is cooked.