Homemade Wholemeal Cob Loaf
The only thing better than the smell of freshly baked bread wafting through your house is eating that freshly baked bread warm from the oven. Sure, making your own bread takes time, but the results are definitely worth the wait. This Wholemeal Cob is packed with fibre, it has no artificial additives, and it is perfect for sandwiches or toast.
How long will it take?
1 ½ hours plus proving time
What’s the serving size?
Makes 1 large loaf
What do I need?
- 300 – 350 mL warm water
- 1 tbsp honey
- 7 g sachet dried yeast
- 450 g wholemeal bread flour
- 1 ½ tsp sea salt
- 1 tbsp olive oil
How do I make it?
- Add 300 mL warm water to the bowl of a stand mixer fitted with a dough hook. Add honey and yeast and stir to combine. Pour flour on top of the liquid mix, then add salt and olive oil. Mix on low/medium speed for 15 minutes, checking the dough regularly. If the dough looks dry, or is not mixing easily add more water, gradually, until the dough is pliable and soft.
- Transfer dough to an oiled bowl and cover with clingwrap. Set aside in a warm place until doubled in size, then return the dough to the stand mixer and mix again for 15 minutes. Return dough to the oiled bowl, cover and set aside again to double in size. Repeat process once more so that the dough has had 3 proves, and the mixes.
- After the third mix, tip the dough out onto an oiled baking tray and form into a round shape. Cover with oiled clingwrap and set aside to double in size.
- Preheat oven to 220C.
- Bake for 30 minutes or until the crust is a deep golden colour and the loaf sounds hollow when tapped on the bottom. Remove from oven and set aside to cool on a rack.
