Stoneground wholemeal sandwich bread from Bake: My Best Ever Recipes for the Classics (page 96) by Paul Hollywood

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on October 08, 2023

    The dough was very slow to rise and there was no oven spring. I thought the shaped loaf had risen a fair amount, albeit unevently, only to discover that it was a massive air pocket underneath the crust, which I believe could be due to overproofing. Not sure if my yeast wasn't an active as it should have been - would try again. The bread, while fairly dense, was still good, especially toasted.

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