I made bread and it was so yum! I have to share this recipe even though it’s not mine. My friend Patrick (who loves baking bread) shared it with me and I followed his modification to make this loaf. OMG so so good! Thanks also to my cousin Megan who sent me whole wheat flour (she’s awesome that way)… hahahha!
I once shared a Cucumber & Cheese Toasty recipe (method?) because my ex-colleague Pearlyn was sad that I couldn’t share yummy ham sandwiches with her anymore. At the same time, the purpose of this series is to encourage people to go meatless and show how many different things vegetarians can eat other than salads. Shortly after this loaf cooled, I sliced into it and had the ends with a pat of butter – OH SO GOOD!!! Also, the house was so warm and homey with the smell of freshly baked bread wafting through.
T and I eventually ate it all up within 2 meals – I served it as a “bread platter” of cucumber/mayo and egg-in-a-hole sandwiches. So easy, so delicious! You get your carbs, protein and fibre all at once!
The original recipe is Titli Nihaan’s Simple Wholemeal Bread – copied below without amendments from her original post.
- 500 g (1 lb) strong wholemeal flour
- 325 ml (10 fl oz) lukewarm water
- 1 tsp dried yeast
- 1 tsp sugar
- 1 tsp vegetable oil
- ½ tsp salt
- Mix about 4 tbsp of the water with the yeast in a small bowl and leave for 10 minutes to allow the yeast to activate.
- Mix the flour, salt and sugar in a bowl. Make a well in the centre and pour in the yeast and the rest of the water. Mix to form a lumpy dough.
- Add the oil before all the flour has been incorporated and mix well to a smooth dough.
- Turn the dough out onto a lightly floured surface and knead for 10 minutes until smooth and elastic.
- Place the dough in a lightly-oiled bowl, cover and put in a warm place to allow the dough to double in size.
- Knock back the dough on a floured surface and knead for 5 minutes.
- Place the dough in a lightly-greased 1lb loaf tin, cover with lightly-oiled plastic wrap and allow to rise until it fills the tin.
- Place a tray of water in the oven and bake the bread at 190°C/375°F fan oven, 220°C/430°F normal oven, for 25-30 minutes. Transfer to a wire rack to cool.
This bread is rather dense and I thought it was great for making Egg-in-a-hole sandwiches because it holds up well. You basically just need to use a cookie cutter (or cup) to cut out a hole in a slice of bread, then plonk it onto a pan or skillet that’s already got melted butter in it. Press the slice of bread into the butter so it lies flat and then crack an egg into the hole. Don’t move the bread for the next 2 minutes and gently lift to see if the egg white at the bottom is browned (and firm). Quickly flip and seal the deal! Grill for another minute or so before removing from the pan. What I do with the cutout bread is just mop up the rest of the butter in the pan and brown it for a minute or so on each side until toasty! Easy peasy!