White & Wheat Bread

Recipe – 14 Slices – Cost Per Loaf £0.46 – Cost Per Slice £0.03

There is nothing more delicious than a chunk of bread toasted and smothered in butter. This bread is 50% white and 50% wheat flour. The white flour gives great lift but you also get the added benefits of wholewheat flour.

White bread is delicious. I am a major fan of a very famous brands thick toastie loaf hot from the toaster with lashings of butter. But, I re-evaluated my diet and decided i needed to start encorporating more wholemeal bread rather than living on thick white.

So I decided to embark on a 50/50 loaf in my new tin. I needed the bread for breakfast (actually turns out I didn’t as I made an egg wrap) but my original thoughts were to have a loaf ready for breakfast I would either a) need to put it in the breadmaker set a time for the morning b) get up super early to mix the bread allow to rise etc and then bake in the oven or c) mix in the evening and allow the bread to make its final rise in the fridge overnight.

I opted for option c. Believe it or not I have never done this method before as I didn’t really see the point but I must admit the bread had such a deep flavour from the slow rise. It was easy to prepare the night before and this morning all I had to do was take from the fridge and leave to come to room temperature whilst the oven was heating up. I decided to add a few mixed seeds (pumpkin, sunflower & chia) on top before cooking too.

Recipe – 14 Slices – Cost Per Loaf £0.46 – Cost Per Slice £0.03

400ml Warm Water
250g Plain Flour – £0.08
250g Wholemeal Bread Flour – £0.10
2 Tsp Sugar – £0.02
2 Tsp Salt – £0.02
7g Instant Yeast – £0.08
3 Tbsp Mixed Seeds – £0.16

Breadmaker / Oven

1) Add ingredients as above order into breadmaker pan. Remember to keep the yeast separate from the sugar and salt in a small indent on top of the flour. Switch to dough setting and begin cycle.

2) Once the machine has finished the cycle, remove the dough from the pan and put into pre greased loaf tin. Punch down and leave to rise for a further 45 minutes.

3) Place loaf tin in 180 celcius preheated oven for 30 minutes. Remove from tin and leave to cool on wire rack.

By Hand / Mixer / Oven

1) Add the flour and butter into a large bowl. Rub butter into flour until the butter has been mixed into the flour and resembles crumbs.

2) Add the sugar, salt and yeast, water and mix. Remember to keep the yeast separate from the salt and sugar in a small indent on top of the flour.

3) Once the dough has started to form, turn onto a lightly floured surface and begin the kneading process.

4) Knead for 10 minutes. Alternatively if you have a stand mixer or hand mixer with a dough attachment, knead for 5.

5) Grease a mixing bowl with some olive oil and place the dough mixture in the bowl. Cover with a clean tea towel and leave it to rise until it has doubled in size.

6) Punch the dough down. Remove and place into a pre greased loaf tin. Cover again and leave for 45 minutes until the loaf has risen again.

7) Place loaf tin in 180 celcius preheated oven for 30 minutes. Remove from tin and leave to cool on wire rack.

Overnight Rise

1) Add ingredients as above order into breadmaker pan.  Remember to keep the yeast separate from the sugar and salt in a small indent on top of the flour. Switch to dough setting and begin cycle.

2) Once machine has beeped, place dough into pre greased pan, cover with a tea towel and pop into the refrigerator over night.

3) Remove from refrigerator and start to preheat oven to 180 degrees Celsius.

4) Once oven has reached temperature. Top the loaf with the seeds and bake for 30 minutes.

5) Remove from oven, remove from tin and cool on a wire rack.

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