We're living a Mediterranean-inspired lifestyle, putting our hearts and health first
Makes a loaf or rolls
400g stoneground wholemeal strong bread flour
100g strong white bread flour
10g instant yeast
1 dessertspoon of low-cholesterol spread, or a slug of oil (olive or rapeseed is yummy and gives a good crust)
400ml of tepid water
*Tip* knead your bread by hand! someone clever worked out it burns around 70 calories in ten minutes, and tones your shoulders and arms. Boom.
Preheat the oven to 220 fan.
Put the flours into a large mixing bowl, followed by the yeast and the dollop of spread or oil.
Add half of the water and use one of your hands to mix together, adding more water until it forms into a dough ball and the sides of the bowl are clean.You may need more or less water. I sometimes find I need more with wholemeal as it can be quite 'thirsty'. Don't let the dough get too wet though.
Knead in the bowl or on the side until the dough is smooth and elastic. It could take 15 minutes or so. If you're using a mixer and dough hook, (you're living the dream), wait until you have a smooth lump weaving around the bowl.
Use some oil (olive or rapeseed) to lightly grease a big bowl, and put the dough inside. Cover with greased cling film.
Leave to prove for at least an hour, in a fairly warm, but not hot, area. it will double in size, plus!
Knock the air out of the dough and give it a quick knead, before forming it into a sausage or ball, and putting it into a greased loaf tin or on a floured tray.
Leave to prove again until it has doubled in size and filled a tin.
Put a roasting tray of water in the bottom of the oven (The steam gives an excellent crust) and then add your loaf. bake for 25-30 minutes.
Ovens cook differently and as bread is a bit of an art form, check it discretely after 15 minutes and rotate if your oven has hotspots.
When it's done, the bread will be a rich golden colour and sound hollow when tapped underneath.
Enjoy while warm with soup.
Using stoneground wholemeal flour gives the bread a lower GI index, which means it has a lesser affect on your blood sugar, which is believed to have an impact on cardiovascular disease.
I have left the usual salt out. A lovely sandwich filling or toast topper means you won't even miss it.
Wholegrains provide a good source of fibre, vitamins and minerals.
Fibre aids digestion.
Wholegrains can even help prevent the body from absorbing 'bad cholesterol', and lower triglycerides, a form of dietary fat in meat, dairy and cooking oils.
They make you feel full, which can aid weight loss, if that's what you're into!