Food Friday: “Knead to Know”

Bread! That’s what has inspired today’s Food Friday. Knead to Know from Grub Street Publishing and The Real Bread Campaign is a truly fascinating book, in that it’s so much more than just a bread cookbook. In addition to the recipes for all types of bread, from the recipe you’ll see below, to sourdough, to croissants, it also gives you all the tools you’d need to start your own bakery.

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Today we’d like to share with you one of the basic bread recipes from this wonderful book. It’s perfect if you’re trying out making your own bread for the first time, or if you’ve done this before and are looking for a simple, delicious, wholemeal bread recipe! Keep reading for the Straight Yeasted Wholemeal Bread recipe.

Straight Yeasted Wholemeal Bread
Andrew Whitley

5kg 100% wholemeal flour
3.5kg water
80g fresh yeast
60g salt
150g olive oil or butter
900g old dough (optional)

Makes 10 large loaves

Mix and work to form a smooth and slightly elastic dough. Leave to ferment for at least 2 hours, (preferably 3-4 hours) at 25 degrees C. Fold the dough over on itself, scale and shape as desired. Bake at 230 degrees C, turning the oven down to 200 degrees C after the first 10 minutes. The remaining baking time will be about 30 minutes for large loaves.

And there you have it! A simple and delicious recipe for wholemeal bread from The Real Bread Campaign and Andrew Whitley.

For more delicious bread recipes (and some that are more complex):
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Are you interested in a specific cookbook from CasemateIPM.com? Let us know in the comments and you could see it in an upcoming Food Friday!

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