Herb Wholemeal Bread

Instructions

1. 1

   Combine warm water, yeast, and honey in a large mixing bowl. Let sit for 5 minutes until foamy, indicating the yeast is active.

   Tip: Water temperature should be around 40°C to activate the yeast without killing it.

2. 2

   Add wholemeal flour, salt, olive oil, minced garlic, and all chopped herbs to the yeast mixture. Mix with a wooden spoon or dough hook until a shaggy dough forms.

   Tip: Don't overmix at this stage; the dough will come together during kneading.

3. 3

   Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should be slightly tacky but not sticky.

   Tip: Wholemeal dough is naturally denser, so don't expect it to be as light as white bread dough.

4. 4

   Shape the dough into a round ball and place it in a lightly oiled bowl. Cover with a damp cloth and let rise in a warm place for 90 minutes until doubled in size.

   Tip: A warm cupboard or turned-off oven with the light on works well for proofing.

5. 5

   Preheat your oven to 200°C. Turn the risen dough out onto a baking tray and gently reshape into a round loaf.

   Tip: Score the top of the loaf with a sharp knife for a more rustic appearance and better oven spring.

6. 6

   Brush the top of the loaf lightly with water and bake for 35-40 minutes until golden brown and the bottom sounds hollow when tapped.

   Tip: Baking on a preheated tray or stone helps create a crispier crust.

7. 7

   Remove the bread from the oven and transfer to a wire rack to cool for at least 15 minutes before slicing.

   Tip: Allowing the bread to cool helps it set properly and makes slicing cleaner.