I'm looking for a recipe for boring, lovely, crusty wholemeal bread, made manually. Nothing fancy please!

Question

No walnuts, bananas, chocolate or any other extras...I just want something that works and doesn't turn into a rock or any other weapon. Preferably in UK measurements but I will try anything. Thanks

Answer 1

Easy Wholemeal Loaf

4 oz , (100 per cent) organically produced wholewheat flour, plus a little extra for the top of the bread
2 tsp Salt
1 tsp Soft light brown sugar
2 tsp Easy blend dried yeast
14 fl oz Hand hot water, about
Either a 2 lb loaf tin or two 1 lb loaf, well buttered tins


Method:
Preheat oven to its lowest setting.

1 Warm the flour slightly in the oven for about 10 minutes, and turn the oven off for now. Tip the warm flour into a large mixing bowl and sprinkle on the salt, sugar and easy blend yeast.

2 Mix together thoroughly, make a well in the centre and pour in the hand hot water.

3 Take a wooden spoon and mix the warm liquid into the flour gradually to form a dough - the exact amount of water you'll need will depend on the flour.

4 Finish by mixing with your hands until you have a smooth dough that cleans the bowl. There shouldn't be any bits of flour or dough left on the sides of the bowl and, unlike pastry, it is better to have too much water than too little.

5 Put the dough on a flat surface and stretch out into an oblong. Fold one edge into the centre and the other over that. Fit the dough into the tin, pressing firmly all round the edges so the top will be slightly rounded.

6 Sprinkle the surface with a generous dusting of flour, cover the tin with a damp, clean tea cloth and leave to rise in a warm place for 30-40 minutes or at room temperature for about an hour.

7 If you're making two loaves, divide the dough in half before following the steps above and folding into the two tins.

8 Preheat oven to 200c/400f/Gas 6. When the dough has risen to the top of the bread tin or tins, bake for 40 minutes for the 2lb/900g loaf tin or 30 minutes for the 1lb/450g loaf tins.

9 When the bread is cooked, turn out onto a cloth to protect your hands - it will sound hollow when rapped underneath with your knuckles.

10 Return the bread, out of it's tin, upside down to the oven for another 5-10 minutes to crisp the base and sides. Cool the bread on a wire rack, and don't put it away or freeze until it's absolutely cold.

Answer 2

Here are two recipies that might work.

Recipe: Homemade Bread

Servings: 6
Preparation Time: 15 min.
Cooking Time: 50 min.

Ingredients:
2/3 cup all purpose flour
2/3 cup whole wheat flour
1/4 cup cornmeal
1 tsp. baking powder
1/4 tsp. salt (optional)
1/4 tsp. baking soda
2/3 cup buttermilk
3 Tbs. molasses
2 Tbs. unsalted butter or margarine, melted
1 smallegg
1 tsp. poppy seeds
This Recipe is considered:
Low Sodium

Cooking Directions:
Preheat oven to 350° F. Mix first 6 ingredients in a mixing bowl. Combine remaining ingredients, except poppy seeds, in another bowl and mix thoroughly. Stir into dry ingredients until blended. Transfer batter into a buttered loaf pan. Sprinkle with poppy seeds. Bake about 50 minutes or until tester comes out clean when inserted in center and top is springy. Cool in pan 10 minutes.

Per Serving: calories 190, fat 5.1g, calories from fat 24%, protein 5.1g, cholesterol 32.1mg, dietary fiber 2.3g

Recipe: Homemade Whole Honey Wheat Bread

Servings: 25
Preparation Time: 20 min.
Cooking Time: 25 min.

Ingredients:
1/3 cup honey
1/3 cup oil
2-1/2 cups warm water
4-1/2 tsp. instant yeast
2-1/2 tsp. salt
4 cup whole wheat flour
4-1/2 tsp. dough enhancer
This Recipe is considered:
Low Cholesterol

Cooking Directions:
In a large mixing bowl, combine 1/3 of the whole wheat flour, the yeast, and the warm water. Let sponge for 15 minutes. Add oil, dough enhancer, honey, salt, and remaining flour until dough begins to clean the sides of the mixing bowl. Dough should be smooth and elastic; do not allow it to get too dry and stiff by adding too much flour. Knead for 7-10 minutes, or until it is elastic, smooth, and small bubbles/blisters appear beneath surface of dough. When using fresh flour, 6-10 minutes should be sufficient to develop the gluten. Form two loaves of bread. Let rise in a slightly warm oven or warm place until it doubles its size, about 30-60 minutes. Bake for 25-30 minutes at 350° F. Top and sides will turn a golden brown when done. A hollow sound when tapping the bottom indicates that the bread is cooked through. Makes 2 loaves. Courtesy: Homestead Harvest

Per Serving: calories 140, fat 3.2g, calories from fat 21%, protein 4.3g, cholesterol 0.0mg, dietary fiber 3.7g