This loaf is perfect for sandwiches and toasts lovely. It is aromatic and flavoursome thanks to the coating of oil on top. It’s not too heavy but doesn’t have the dry texture of wholemeal breads.
325 grams strong white bread flour
325 grams strong wholemeal bread flour
1 teaspoon dried yeast
1 Tablespoon thyme
2 Tablespoons rosemary
1 teaspoon sea salt
1 teaspoon brown sugar
450 milliliters warm water (1 part boiling, 2 parts cold)
3 teaspoons coconut oil or hazelnut oil
Preheat your oven to 430F (220C). Grind all the seasonings together until fine.
Mix the flours, yeast, thyme, rosemary and salt together in a warm bowl. Add the brown sugar to the water before adding it to the bowl bit by bit, mixing into a firm dough.
Turn the dogh out onto a floured surface and knead for 10 to 15 minutes until smooth and elastic. The wholemeal flour will drink up the moisture; you might need to wet your hands a few times during this process to keep the dough moist and stretchy.
Wrap the dough in an oiled cling film, pop back in the bowl and leave it somewhere warm and draft free for 45 minutes or until the dough has doubled in size.
Once it has risen, with floured hands, remove from the bowl and knead the dough again for 3 to 4 minutes until it has returned to its previous size. Place it in an oiled loaf tin, cover with a damp tea towel and leave to rise again in a draft free place for another 45 minutes or until doubled in size.
Coat the top with coconut or hazelnut oil and sprinkle a few springs of fresh rosemary on top for extra flavour. Pop in a preheated oven for 30 minutes, turned around at the half way point, after 15 minutes reduce the temperature of your oven 375F (190C). To check if it’s cooked, the loaf should shrink from the sides and sound hollow when knocked. Remove the rosemary from the top and leave the loaf to cool slightly before slicing and serving.
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