Wholemeal loaf from How to Bake by Paul Hollywood

  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
  • strong white bread flour
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Notes about this recipe

  • veronicafrance on September 19, 2020

    For me, this bread was nothing special, but it was easy and quick to do. I used a mixture of wholemeal and French T80 flour, and it was light and even-textured, but not a particularly interesting flavour. However it would be a good recipe for a beginner to learn to make a free-form loaf, because the dough shaped well and easily, and once again looked just like the photo in the book, which once again proved its reliability.

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