No knead wholemeal bread
- Generously butter 2 one-litre bread tins. Put into a very large mixing bowl 3 cups of wholemeal flour, the gluten flour, yeast, and rounded tsp of sugar and salt. Mix well with a wooden spoon. Pour in the cold water (1½ cups), followed by the boiling water (1½ cups) and beat enthusiastically to form a smooth batter. Allow to rest for 3 minutes.
- Gradually beat in the remaining wholemeal flour, adding just sufficient to keep the dough moist enough to drop off the spoon. Continue to beat hard for another 3 minutes. Scoop the dough into the bread tins and smooth the tops. Place the tins in a warm place and cover loosely with a damp teatowel.
- Turn on the oven to 200C.
- Leave the bread to rise until the dough reaches to just below the rim of the tins. This will probably take 20-30 minutes. As soon as the dough has risen, place the tins in the lower third of the oven.
- Bake for 45-50 minutes until the crust is dark brown and the bread is pulling away from the edges of the tins. Remove from the oven.
- If the loaves are loose, tip them onto a rack straightaway. If they are sticking, leave for a few minutes and try again. Leave until cold before slicing.
- Store the cold loaves in a loose plastic bag. In warm, humid weather, place the bag of bread in the refrigerator, if it is not to be used the following day.
- Makes 2 standard loaves.