Everyday Wholemeal Tin Loaf

Quick Details:

• Hands-on Time: 10 minutes
• Rise / Proof Time: 1 hour 45 minutes
• Bake Time: 35–40 minutes
• Yield: 1 standard 1kg (2lb) loaf

Introduction:

Traditional home baking doesn’t need to involve fussy starters or complicated schedules. This everyday loaf uses 100% stoneground wholemeal plain flour and quick yeast to create a rich, nutty sandwich bread without emulsifiers, preservatives, or commercial additives.

Ingredients:

• 500g Duchy Organic Stoneground Wholemeal Plain Flour
• 1 tsp (approx. 5g–7g) Doves Farm Quick Yeast
• 1 tsp (5g) Fine Sea Salt
• 330ml Tepid Water
• 1 tbsp Organic Extra Virgin Olive Oil (plus extra for greasing)

Method:

1. Mix the Dry Ingredients: In a large mixing bowl, combine the wholemeal plain flour, quick yeast, and sea salt. Mix thoroughly so the yeast and salt are evenly distributed.
2. Add Liquid & Form Dough: Pour in the tepid water and 1 tbsp olive oil. Stir with a wooden spoon until the flour absorbs the liquid and forms a shaggy, wet dough.
3. Gentle Handling: Because stoneground plain flour has a delicate gluten structure, avoid vigorous over-kneading. Work the dough gently in the bowl or on a lightly oiled surface for just 3–5 minutes until it comes together into a smooth, cohesive ball.
4. First Rise (Bulk Fermentation): Cover the bowl with a damp cloth or plate. Place it in a warm, draft-free spot for 1 to 1.5 hours, or until it has expanded by roughly 50–70%.
5. Shape & Pan: Lightly oil a standard 1kg (2lb) loaf tin. Gently tip the dough onto a clean worktop, shape it into an even log, and drop it into the tin, lightly pressing it into the corners.
6. Second Rise (Proofing): Cover the tin loosely with a damp cloth. Let it rise for 30 to 45 minutes, or until the crown rises just above the rim of the tin.
7. Bake: Preheat your oven to 200°C (180°C fan / Gas Mark 6). Bake for 35 to 40 minutes until deep golden brown on top. It is ready when you carefully tip the loaf out and the bottom sounds hollow when tapped.
8. Cool: Transfer immediately to a wire cooling rack and allow it to cool completely before slicing.

Key Baking Notes:

• Loaf Tin Support: Using a standard loaf tin provides essential vertical support for lower-gluten plain wholemeal flours, preventing the dough from spreading flat.
• Slicing & Storage: Once fully cooled, this loaf slices thinly and toasts exceptionally well. Store in a bread bin or cloth bag for 3–4 days, or pre-slice and freeze.

Allergen & Feeding Note:

Contains gluten. When serving to young toddlers, slice thinly or cut into manageable fingers paired with a soft spread.