Hislop's Wholemeal Bread

Ingredients

Step 1. In large bowl:

• 10 cups (1.5kg) Hislops wholemeal flour
• 2 tsp (10g) Salt

Step 2. In Jug:

• 1 tbsp Honey (or sugar)
• 1 tbsp Dried yeast
• 1 ½ cups Warm water

Leave these ingredients until frothy

Method

When the mixture has frothed to near the top of the jug, make a 'well' in the bowl of flour and pour in the liquid. Mix thoroughly adding approximately another 3-5 cups warm water (1 cup at a time) until you have incorporated all the flour and have a dough that will hold together (The amount of water will differ depending on how much water the flour absorbs). Leave to stand for 5-10 mins in a warm place (room temperature is fine) to allow the gluten to work. Mix again in the bowl gathering the dough from the sides and pushing to the centre.

Preheat oven to 50C. Divide the dough between approx 2-3 loaf tins that have been oiled and warmed. Fill to approx 3/4 of the tins. Make a cut down the centre of the loaf. Place in your oven set to 50oC and let rise to the level of the top of the tin. Then turn oven up to 200oC for 40 mins. When taking tins from the oven, place on their sides for a few minutes before turning them out.

(You can also leave the bread to rise in the tins in a warm place if you already have your oven hot from cooking previously, then when the bread has risen to the top, just cook the bread at 200C for 40 mins)

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