I really like this one with lunches, we had a smorgasbord style lunch when my friend Coral came to stay. It was a lovely weekend so we went to the nursery to get some flowers for the window boxes, and we came back starving so the flowers we bought didn’t even make it off the kitchen table before lunch as you’ll see in the photos. Pictured right is the wholemeal bloomer and left is a rye bread from a snazzy bakery in Chorlton – Barbakan.
This loaf is pretty beginner friendly, with an everything together, mix and rest method. Put 300g strong white flour and 200g wholemeal flour into a large bowl, on one side of the bowl add 10g salt and on the other 7g fast action yeast (normally the green tub as opposed to the yellow one). Add 240ml water (cool rather than warm – this gives the bread longer to rise and mature) and a glug of olive oil. Make a claw shape with your fingers and mix this together.
Bring everything together into a shaggy mess and knead it until it leaves the sides of the bowl clean. Pour a little oil onto your work surface and hands and knead the dough on here for 10mins. The dough should become smooth and silky. Lightly oil the bowl and return the dough, cover and leave for a couple of hour or until tripled in size.
Knock the dough back and flatten it out gently into a rectangle, roll this up tightly and leave seam side down on a lined baking tray for a couple of hours.
Once the dough has risen and doubled in size gently spray some water onto the loaf, sprinkle with flour and with a really sharp knife slash down the middle of the bread four times (bakers use a razor blade attached to a stick to get a really sharp cut without tearing the dough – a lame or grignette). Heat the oven to 220°C, fill a deep pan with water at the bottom to steam the oven. Bake for 25 mins, reduce the oven to 200°C and bake for a further 10mins.
Leave on a cooling rack to cool, and enjoy with everything.