500gstrong bread flourI used 300g granary and 200g white
7gfast action dried yeast
1tspsalt
2tbspolive oil
1tbsphoney
300mlwarm water
Instructions
Put the bread flours into a bowl with the yeast on one side and salt on the other
Pour the olive oil and honey into the warm water and mix
Pour into the flour mixture and combine until it forms a sticky bread dough
Once this has been formed, you should knead it for 8-10 minutes (or 5-6 minutes if using a machine) just so long as its smooth and springing back when touched
Put the dough into an oiled loaf tin and leave to rise until it has doubled in size. This usually takes about 1 hour but can take longer in colder weather
Don't force it to rise by putting it next to a hot heat source or in the sun as this will cause it too rise too quickly and it won't bake properly. When rising the dough should be covered loosely with a food bag or cling film so its airtight
Heat the oven too 200Cº/180ºC Fan
Once the dough has risen and the tin is basically full - bake in the oven for 30-35 minutes until it is browned nicely on top and when you tap it on the bottom it sounds hollow
ENJOY!
Notes
Baking bread can require patience, but honestly it is worth it in the end!
You can bake the bread without a tin and do it freeform but I like this particular bread in a loaf shape as I use it for my toast in the morning with a dash of homemade jam