Saffron Wholemeal Bread

Instructions

1. 1

   Steep the saffron threads in 100ml of warm water and let them infuse for 10 minutes until the liquid turns golden.

   Tip: This infusion extracts maximum colour and flavour from the saffron.

2. 2

   Combine wholemeal flour, white bread flour, salt and instant yeast in a large mixing bowl.

   Tip: Keep salt and yeast separated slightly to prevent them from inhibiting the yeast's activity.

3. 3

   Pour the saffron-infused water into the dry ingredients along with the remaining warm water, honey and olive oil. Mix until a shaggy dough forms.

   Tip: Add the sultanas now if using them, folding them through the dough gently.

4. 4

   Knead the dough on a lightly floured surface for 10 minutes until smooth and elastic, or use a stand mixer fitted with a dough hook for 8 minutes.

   Tip: The wholemeal content makes this dough slightly heavier than white bread, so don't be discouraged if it feels dense.

5. 5

   Place the kneaded dough in an oiled bowl, cover with a damp tea towel, and leave to rise in a warm place for 90 minutes until doubled in size.

   Tip: A proving box or warm corner of the kitchen works well for the first rise.

6. 6

   Turn the dough out onto a floured surface and gently shape it into a round or oval loaf. Place on a lined baking tray.

   Tip: Avoid over-handling the dough; gentle shaping preserves the air bubbles developed during rising.

7. 7

   Cover the shaped loaf with the damp tea towel and allow it to prove for 45 minutes until increased by about 50 percent.

   Tip: The second rise will be shorter than the first due to the dough's developed gluten structure.

8. 8

   Preheat the oven to 210°C. Score the top of the loaf with a sharp knife in a crosshatch or slash pattern, then bake for 35-40 minutes until golden brown and hollow-sounding when tapped on the base.

   Tip: Scoring allows steam to escape and helps create an attractive crust.