There are lots of good reasons to make your own bread. The end product is delicious and so much better for you than anything you can buy in the shops, and the process itself is quite good for stress! The multigrain flour gives a lovely light taste and texture that is not as strong as granary or as worthy as wholemeal.
500g multigrain bread flour
15g fresh yeast or 7.5g dried yeast
340ml warm water
Mix the flour and salt. If using dried yeast add it to the flour and if using fresh yeast mix it with the warm water until it is dissolved. Add the liquid to the dry ingredients and combine using a knife. Turn onto a work surface and knead until completely homogenous, about 5-10 minutes. Put the dough into a greased glass bowl and leave it, covered with a tea towel, until doubled in size – about an hour or more depending on the room temperature.
Turn out onto a floured surface and briefly shape the dough. There is no need to knead it again. Put it into a greased loaf tin or shape and place on a greased baking tray, cover it and leave prove – about 45 minutes or so, depending on the room temperature. This bread looks really great as a round loaf.
Heat the oven to 250°C. When the bread has proved, put it in to the oven and immediately turn it down to 220°C. It should be done in about 20 minutes. You can test if it is done by turning it over and knocking on the bottom: if it sounds hollow it’s ready. Turn out onto a cooling rack and allow to cool.
You could also make this in a breadmaker if you don’t have the time or inclination to knead and rest it yourself, or using the dough hook in a food mixer.
This bread is great for breakfast with jam, or lunch with cheese, or anytime as toast.