Method

Preparation

Measure the flours, yeast, sugar and salt and a good grind of black pepper into large mixing bowl and stir briefly. Add 15 ml of the oil and then gradually add the warm water, stirring with a wooden spoon, and when that becomes difficult use floured hands, to form first a shaggy mess and then a ball of dough that holds together.

The dough should be moist but not sticky to touch, achieved by adding a little more water or white flour as necessary. Smear a little oil on the dough ball and allow to rise in a warm place for about 90 minutes, until well risen.

When risen, shape the dough for the oven into a round or an oblong, and place on an oiled baking tray.
Allow to rise again for a further 30 minutes and in the meantime pre-heat the oven to Gas Mark 5.

Cooking

Bake for 40 minutes in the center of the oven and then remove the baking tray and bake for a further 5 minutes.
Test for "hollowness" by tapping the bottom, when the loaf sounds hollow it is finished.

The difficult stage

Place the hot loaf on a wire rack and allow to cool before slicing.

Variations

Click Breads to see all Fairtrade Cookbook bread recipes.