I have kept this recipe under my sleeve for quite a long time, and since my easy crusty bread recipe has been so popular, I thought I would post the healthier combination of ingredients the lovely Silvina and Sonia came up with after I gave them the original recipe. These two do not need to lose weight but spend their lives on a diet… silly ladies!
What better timing than British Sandwich Week to post this recipe and a couple of ‘tartine’ ideas (open sandwiches)?
If you are not into having too much white flour, then this easy, no kneading, no fuss, no bread machine required recipe should be perfect for you!
Crevette (5 years 9 months) and Beanie (3 years 7 months) are always keen to get involved with the measuring of ingredients and they often end up mixing the dough together. It is such a quick one to put together they certainly do not have time to get bored in the process and they can do the whole thing by themselves. Why not get your kids cooking for you?
This bread is more dense than the white loaf, the dough is not as sticky and does not raise quite as much which is why I would not bake it in my cast iron casserole dish but no panic; it works every time!
Until a couple of days ago, I had only baked it in a loaf tin, but I thought I would try it in my new Pyrex ‘4 in 1 plus’ dish and it came out looking great!
Here are our favourites:
Hummus, Parma ham, avocado, salt, pepper
Goats’ cheese, walnuts and Acacia honey
- 1 cup strong wholemeal bread flour 160g
- 1 cup wheatgerm 125g
- 1 cup plain white flour 150 g
- ½ teaspoon ‘easy bake’ / ‘fast action’ yeast 1g
- 1 ½ teaspoon salt 10g
- 1 ½ cup water 350 ml
- Optional: 1/3 cup walnut pieces 35g
- Mix the dry ingredients in a 2L bowl with a tablespoon.
- Add the water and mix for a minute with your spoon.
- Cover your bowl with cling film and leave to rise in a warm (not hot) place for 12 to 24 hours.
- When you are ready to cook your bread, preheat your oven to gas mark 8 (230 degrees Celsius / 450 degrees Fahrenheit).
- Using your hands or a spatula, drop the sticky dough on a heavily floured work surface. If I have people coming over and want to keep my kitchen clean, I use baking paper which I then throw away with the leftover flour.
- Shape the dough in a sort of ball and roll it in the flour so it gets covered all around.
- Place your loaf tin in the oven to warm for 30 minutes.
- After 30 minutes, put a bit of flour in the bottom of your dish so the bread does not stick to it. Make sure the dough is nicely covered in flour all around and drop it in your loaf tin. Cover with foil and cook for 30 minutes, then uncover it and bake it for a further 15 minutes.
- Transfer to a cooling rack and enjoy!
The loaf can be kept in foil for about four days and it tastes delicious toasted.
If you do not want to use white flour at all, you can replace it with a cup of rye flour. The dough will not rise as much and you might have to bake the loaf for 10 extra minutes under the foil.