A delicious, moist, wholemeal loaf made with local Solstice Wheat Flour from Pure Kent. The high moisture content and minimal kneading give this loaf a very nice open structure and bring out the best of the wheat flavour.
500g Pure Kent Solstice Wheat Flour
100g Bread flour
1 tsp Fast action yeast
1 tsp Fine salt
1. Mix the flours and yeast in a mixing bowl. Add the water and stir with a spoon. The dough will be very wet – almost like a batter. Cover with cling-film and leave to rest for 30 minutes.
2. Scatter the salt over the top of the dough. Using a spoon or dough scraper, gently incorporate the salt by folding the dough in on itself for about one minute.
3. Cover again and leave to rest at room temperature for an hour. The dough should increase considerably in size.
4. Using a dough scraper, fold the dough in on itself and slide it gently into a non-stick loaf tin.
5. Preheat your oven to 250°C. Cover the loaf tin with oiled cling-film and leave to rise for 45 minutes at room temperature.
6. Uncover the dough and place the loaf tin in the oven. Spray the walls and floor of the oven with plenty of water to create steam. Bake for 10 minutes, then turn the temperature down to 200°C and cook for a further 45 minutes. Allow the bread to cool before slicing.
* This is a very wet dough – it doesn’t need kneading as the water does the work for you. It really needs a tin to hold the dough together, this isn’t a recipe to try with a banneton.
* You can make this as a sourdough loaf by substituting the 100g bread flour and 100g water for 200g of sourdough starter. Leave out the yeast and extend the times in step 3 to 4 hours and step 5 to one hour.
* I didn’t try this with just Pure Kent wholemeal flour – if you give it a go please let me know. Pure Kent recommend leaving the flour for a month once it is milled to get the best gluten development. This flour was about a week old when I baked the bread.
* We kept this bread in a plastic bag and it was still delicious 5 days after baking.