With only one rising and no kneading, this bread couldn't be simpler to make. It is based on the famous ‘Grant loaf’, invented in the 1940s by Doris Grant. With its dense, moist texture, it is a filling bread that makes excellent toast.
450 g wholemeal bread flour, preferably stoneground
1 teaspoon salt
1 sachet dried yeast, about 7 g
1 teaspoon brown sugar or clear honey
450 ml tepid water
1 tablespoon white plain flour to dust
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Lightly grease a 13 × 23 cm loaf tin or line it with baking paper. Set aside in a warm place while you make the dough.
Sift the flour into a large mixing bowl, tipping in any bran left in the sieve. Add salt. Stir in the yeast and make a well in the centre. Stir the sugar or honey into the tepid water, then pour into the well in the dry ingredients.
Mix together, then beat vigorously with your hand (or with a wooden spoon if you prefer) for about 2 minutes or until the dough comes away from the side of the bowl; it will be very soft and sticky.
Pour the dough into the prepared tin, cover with a damp tea-towel and leave in a warm place for about 30 minutes or until the dough has risen almost to the top of the tin.
Towards the end of the rising time, preheat the oven to 200ºC. Uncover the tin and dust the top of the loaf evenly with the white flour. Bake for 30–40 minutes or until well risen and brown. It should feel light and sound hollow when turned out of the tin and tapped on the base.
Transfer the loaf to a wire rack and, if necessary, return it to the oven for 5 minutes to crisp the sides and base. Leave on the wire rack to cool. It can be kept for up to 5 days.
Yeast is particularly rich in folate and contains a number of other B vitamins.
I am an absolute novice cook, and I love this recipe!!! So easy, and so so much better than store bought bread. Fills me up, and I've gotten my partner to start eating it too Its also less than half the price of buying it - 03 Feb 2013