Quick'n'Easy Wholemeal BreadThe easiest bread recipe I know is sometimes called a "Grant Loaf" after the food writer Doris Grant, who devised it. It uses slightly more water than a traditional loaf, and requires no kneading.
- 1lb (approx 500g) wholemeal flour
- 2 tablespoons (20ml) cooking oil
- 1 tsp sugar
- 2 tsp dried yeast
- 13 fluid ounces (350 ml) warm* water
- 1 tsp salt (optional)
*To get the right temperature mix one part boiling to two parts cold water.
From the water take about 1/4 cupful to which you add the sugar and dried yeast. Put the flour, salt and cooking oil into a bowl, and blend the oil either using a fork or rubbing it into the flour with fingertips.
Grease the inside of a loaf tin and sprinkle with flour.
By now the water/yeast mix should be frothy. Add the yeast and the rest of the water to the flour and stir with a knife. The resulting dough should be smooth, but it will be too sticky to handle - this is expected.
Transfer the dough to the tin, and smooth it out with the flat of the knife. Put the tin inside a plastic bag and leave to stand at room temperature for about an hour, by which time the dough should have risen to the top of the tin.
Place on the middle shelf of a middling-to-hot oven (about gas mark 7, 220 degrees celsius) and bake for about 25 minutes. After removing from the oven leave the bread in the tin for 5 minutes before turning out on to a wire rack to cool.