Grant loaf

Grant loaf

By
From
How to Cook Bread
Makes
1 large loaf
Photographer
Peter Cassidy

Doris Grant invented this recipe during the war to encourage people to bake their own bread. It relies on really fresh yeast and good quality wholemeal flour. The loaf keeps well, the flavour improving after a day or two. It has quite a dense texture but it is delicious, and quick and easy to make – from start to finish in just an hour. You will need a 900g–1kg loaf tin.

Ingredients

Quantity Ingredient
15g fresh yeast
600ml tepid water
1 tablespoon runny honey
675g stoneground organic wholemeal flour
2 teaspoons sea salt
oil, to grease

Method

  1. In a small bowl, mix together the yeast, a little of the water and the honey. Leave to stand for 10 minutes until frothy (this will assure you that the yeast is alive and active).
  2. Mix the flour and salt in a large bowl and make a well in the centre. Add the yeast mixture to the well and enough of the water to make a soft dough. Take care when adding the water as this dough can easily become too wet. Mix the dough vigorously with your hands for about 2 minutes until it leaves the sides of the bowl. Lightly oil the loaf tin.
  3. Place the dough in the prepared loaf tin, smooth the surface with your fingers, then cover with lightly oiled cling film and leave to rise in a warm place until it reaches the top of the tin, about 30–40 minutes. Meanwhile, heat the oven to 200°C.
  4. Bake in the oven for 40–50 minutes, or until the loaf sounds hollow when tapped on the underside. Turn out onto a wire rack and leave to cool before slicing.
Tags:
bread
Leiths
baking
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