Wholemeal Cottage Loaf

A community recipe by tootsievalentine

Not tested or verified by Nigella.com

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Introduction

A recipe I've been using for years, particularly when I'm going through a 'healthy' phase. I've stated cottage loaf, but really you can mould it into whatever shape you like or bake it in a tin to make a 'proper' loaf!

Ingredients

Serves: 8

1½ pounds wholewheat bread flour
1 ounce dried yeast
1 teaspoon sugar
2 teaspoons salt
5¼ fluid ounces water (for the yeast reconstitution)
12⅓ fluid ounces water (to mix)

Method

Wholemeal Cottage Loaf is a community recipe submitted by tootsievalentine and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Sieve the flour and salt

Prepare the yeast liquid by the method listed in ingredients.

Add the yeast liquid and remaining water to the flour mixture

Mix well then turn onto a board and knead well for 10 minutes.

Place dough into a greased bowl and cover with a tea-towel

Leave until the dough has doubled in size: approx 1 hour in a warm place, (I use the airing cupboard) 2 hours at room temp, 12 hours at a low temp, 24 hours in the fridge.

Turn the dough onto a floured board and knead well for 5 mins.

Grease a baking tray or tins (depending on desired shape)

Split dough into 2 pieces, one smaller than the other and roll each into balls.

Place the larger ball of dough on a greased baking sheet, lightly brush with egg and then place the smaller ball of dough on top.

Gently press down so the top ball doesn't fall off! Pre-heat the oven to gas 9/ 475 F

Place in suitable location to rise, covered with a tea towel.

Once dough has doubled in size again, reduce heat to gas 6 (400 F). Brush the loaf with egg.

Bake for approx 30-35 mins