Farmhouse loaf recipe

13 ratings Rate
  • Serves 6
  • 10mins to prepare, 50mins to cook plus 2hrs proving time
  • 311 calories / serving
  • Freezable
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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.

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.

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.

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  • Ingredients

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


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