This is our favourite bread for Toast and its Jennifer's Danish Grandmother's recipe.
300 grams strong brown wholemeal flour
200 grams strong white flour
15 grams fresh yeast
10 grams salt
350 grams water (weighed)
Measure the flours out into a bowl. Crumble the fresh yeast into the flour on one side of the bowl till it resembles a crumble mixture, then add the salt to the flour on the other side of the bowl. The reason we do this is that if the yeast and salt mix directly, it inhibits the natural process of the yeast.
Measure the water for accuracy and add to the flour mixture.
Use your dough scraper to mix it all together in the bowl. Then gently turn out onto your surface and start the ‘flipping over, thumping down’ process to get air into the dough.
Continue this process for 5 minutes, or until your dough resembles ‘the belly of a nun, who has never seen the sun’.
Place a tea towel over the dough, and let it prove in a draft free place for an hour or until it has doubled in size.
Once it has proved, use your dough scraper to gently tip it out of the bowl onto the surface.
Now using the fold over progress, create a neat spine on your bread. Grease the tin, gently put your dough into it.
Let it prove again under a tea towel, for a good 30 minutes until it fills the tin.
Bake in your oven at 220 degrees for 22 - 25 minutes.
Download the recipe