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Farmhouse loaf recipe

34 ratings

See method

Serves 6
10mins to prepare, 50mins to cook plus 2hrs proving time
311 calories / serving
Freezable
Healthy

Ingredients

500g strong white bread flour
extra flour, for dusting
300ml tepid water
7g fast action dried yeast
2tsp fine sea salt
1 tsp caster sugar
25ml olive oil

If you haven't got any white bread, try using brown instead

Each serving contains

Energy
1320kj
311kcal 16%
Fat
3g 4%
Saturates
0g 2%
Sugars
2g 2%
Salt
1g 17%

of the reference intake
Carbohydrate 66.8g Protein 8.4g Fibre 3.7g

Method

Combine the flour and salt in a large mixing bowl. Combine the dried yeast, sugar and a little of the tepid water in a small jug and allow it to activate for 2 minutes. Make a well in the centre of the flour and pour the yeast mixture and the rest of the water into it.
Bring together the ingredients using a wooden spoon to begin with, and then your hands to make a soft dough. Turn out onto a lightly floured work surface and knead for 10-12 minutes until smooth and elastic. Lightly oil a large bowl and sit the dough in it and cover with a damp tea towel.

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Leave the dough to prove for 45-60 minutes in a warm place until doubled in size. Tip out onto a lightly floured work surface and knock the dough back, kneading for 2-3 minutes. Shape into a boule-shaped round. Oil a baking tray and transfer the dough to it. Cover with a lightly oiled piece of clingfilm and allow to prove again in a warm place for 20-30 minutes.
Pre-heat the oven to 220°C.

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Make a few incisions in the top of the dough and dust with a little flour. Bake for 25-35 minutes until golden and cooked through. Remove and allow to cool completely on a wire rack. Start to slice into portions and serve.