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50-50 Loaf

250 grams strong white flour
250 grams wholemeal flour
10 grams rock salt
10 grams active dry yeast
30 grams butter
350 ml water
1 olive oil
1 optional: seeds for topping


In a bowl add all the ingredients, keeping the yeast and salt apart. Combine all the ingredients with half of the water. Continue to mix, gradually adding more water until fully combined. Tip out onto a lightly oiled surface and knead for 10-15mins, until the dough becomes smooth. Place the dough in a lightly oiled bowl and cover with cling film or tin foil and leave to prove for about 4hours. Tip back out on a clean surface and knead for another 5mins. Place the dough in a lined loaf tin. Place inside a plastic carrier to prove for another hour. Pre-heat an oven to 220C / 200C fan. Pour some boiled water into a baking tray and place at the bottom of your oven to create steam. If you are going to top your loaf with seeds, do so now. Place the loaf in the oven for 15mins. Reduce the heat to 190C / 170C fan and continue to bake for another 30mins or until fully baked. (You test this by tapping it, if it sounds hollow it should be done). Leave on a wire rack to cool.

Source: cookpad.com