450g wholemeal bread flour
1 teaspoon sea salt
1 sachet of dried yeast (7g)
1 teaspoon honey
450ml tepid water – body temperature to the touch
1 tablespoon plain white flour
Optional: sprinkle with chia seeds, LSA or any other seeds of your choice
1. Spray a bread tin with cooking spray or line with baking paper.
2. Sift the flour into a large bowl, throwing away any bran left in the sieve. Stir in the salt and yeast and make a well in the centre. Stir the honey into the tepid water then pour it into the dry ingredients.
3. Mix to combine and then beat vigorously with your hand or a wooden spoon for 2 minutes or until the dough comes away from the side of the bowl. The dough will be soft and sticky.
4. Pour the dough into the bread tin and cover with a damp tea towel. Leave it in a warm place for 30-40 minutes until the dough has almost risen to the top of the tin (depending on your tin size, the dough may rise over the tin).
5. 25 minutes into rising time, turn your oven on to 200c or 180c fan bake. When the dough has risen, dust the top with the plain white flour.
6. Bake for 30-45 minutes (depending on your oven) until well risen and brown. (Once you have taken it out of the oven and put it on a wire rack, the bottom should sound hollow when tapped – if it doesn’t sound hollow then you will need to cook for longer).
7. Cool the loaf on a wire rack. Slice once cool. Can be kept up to 5 days of frozen for longer.