Wholemeal Bread

Side effects aided

• Nausea
• Diarrhoea
• Constipation

Ingredients

Serves: 1 loaf

Base:  

• 500g wholemeal flour 
• 1 tsp salt 
• 1 tbsp sugar 
• 7g dried yeast 
• 300ml warm water 
• 2 tbsp olive oil 

Optional:  

• 2 tbsp mixed seeds (e.g. sunflower, pumpkin, sesame) 

Method

1.  In a large mixing bowl, combine the flour, salt, sugar, and dried yeast. 
2. If using seeds, add them to the mixing bowl and stir to distribute evenly. 
3. In a separate jug, mix together the warm water and olive oil. 
4. Gradually pour the water and oil mixture into the dry ingredients, stirring continuously until a dough forms. 
5. Turn the dough out onto a floured surface and knead for 10-15 minutes, until smooth and elastic. 
6. Grease a large bowl with a little olive oil, then place the dough into the bowl and cover with a clean tea towel. 
7. Leave the dough to rise in a warm place for 1-2 hours, or until it has doubled in size. 
8. Preheat your oven to 220°C/gas mark 7. 
9. Turn the dough out onto a lightly floured surface and knead for a minute or so to knock out any air bubbles. 
10. Shape the dough into a ball or a loaf shape, then place it onto a greased baking tray or into a greased loaf tin. 
11. Cover the dough with the tea towel again and leave to rise for a further 30-45 minutes. 
12. Use a sharp knife to score the top of the dough, then place the bread in the oven and bake for 30-35 minutes, or until the crust is golden brown and the bread sounds hollow when tapped on the bottom. 
13. Remove the bread from the oven and allow it to cool on a wire rack before slicing and serving.