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Wholemeal Cottage Loaf

A community recipe by

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

  • ⅔ wholewheat bread flour
  • 28 dried yeast
  • 1 teaspoon sugar
  • 2 teaspoons salt
  • 150 water (for the yeast reconstitution)
  • 350 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
  • Tell us what you think