No Salt Wholemeal Bread
Makes 1 loaf (12 slices) |
Bread contributes more salt to our diet than any other food so it's important to go for a low salt option. This recipe makes a wonderful savoury loaf which is the perfect antidote to salty shop-bought alternatives.
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Ingredients 1 teaspoon sugar
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Method 1) Dissolve the sugar in 150ml of the lukewarm water, sprinkle the yeast over the surface of the water. Leave in a warm place for 10 minutes until frothy. 2) Put the flour and bran into a large bowl and rub in the margarine. Pour in the frothy yeast liquid and approximately 100ml of the lukewarm water and mix to form a dough (add more flour if necessary). 3) Knead the dough on a lightly floured surface for 5–10 minutes until smooth and elastic. Simply press down on the dough to flatten it, fold it in half and press down again. Turn the dough a quarter turn and keep repeating. Cover and leave in a warm place until doubled in size. 4) Turn out the dough onto a floured surface and knead again for a few minutes. Grease a 450g loaf tin and shape the dough into the tin, leave covered in a warm place for about 30 minutes. 5) Heat oven to 220°C/425°F/gas 7. 6) Bake the bread for 30–40 minutes, until golden brown and sounds hollow when tapped underneath. Turn out and cool on a wire tray.
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