Today’s recipe for Overnight Farmhouse Wholemeal Bread Loaf is a family recipe. It was my late Mother’s recipe, which she made it regularly.
A Fabulous Long-Prove Rustic Farmhouse Style Bread
Today’s recipe for Overnight Farmhouse Wholemeal Bread Loaf is a family recipe. It was my late Mother’s recipe, and she made it regularly, along with Scottish Morning Rolls – Baps.
I know that sourdough is all the rage now, and I love making sourdough bread, but, there’s something very rewarding with the process of making a proper old-fashioned yeasted bread.
This recipe makes 2 x 1lb loaves, however – one for now and one for the bread bin, or even the freezer. We love it for breakfast with jam or marmalade.
It’s a wonderfully nutty flavoured bread, that makes amazing sandwiches, and glorious toast, especially for anything “on toast”.
Mum used to start the process off the night before, to allow the dough to prove overnight for an early morning bake next day.
You could start it off in the morning, and then bake it in the afternoon or evening if that works better for you.
The long proving time gives this bread a wonderful rise, texture and flavour. You can also make bread rolls (baps) with this recipe too, which are great for the BBQ and burgers etc.
I hope you enjoy this old family recipe if you make it – it’s a really lovely loaf of bread, and is packed with fibre for your health too.
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Recipe for Overnight Farmhouse Wholemeal Bread Loaf
Overnight Farmhouse Wholemeal Bread Loaf
Yield:
12 slices
Prep Time:
13 hours 45 minutes
Cook Time:
25 minutes
Total Time:
14 hours 10 minutes
Today’s recipe for Overnight Farmhouse Wholemeal Bread Loaf is a family recipe. It was my late Mother’s recipe, and she made it regularly, along with Scottish Morning Rolls – Baps.
I know that sourdough is all the rage now, and I love making sourdough bread, but, there’s something very rewarding with the process of making a proper old-fashioned yeasted bread.
This recipe makes 2 x 1lb loaves, however – one for now and one for the bread bin, or even the freezer.
It’s a wonderfully nutty flavoured bread, that makes amazing sandwiches, and glorious toast, especially for anything “on toast”.
Mum used to start the process off the night before, to allow the dough to prove overnight for an early morning bake next day.
You could start it off in the morning, and then bake it in the afternoon or evening if that works better for you.
The long proving time gives this bread a wonderful rise, texture and flavour. You can also make bread rolls (baps) with this recipe too, which are great for the BBQ and burgers etc.
I hope you enjoy this old family recipe if you make it – it’s a really lovely loaf of bread, and is packed with fibre for your health too.
Ingredients
- 350g strong wholemeal flour
- 100g strong white bread flour
- 1 teaspoon sea salt
- 1 teaspoon caster sugar
- 1 x 7g fast action dried yeast
- 25g melted butter
- 300ml tepid water
Instructions
- Mix the flours together with the salt, sugar and the yeast, then make a well in the middle and add the melted butter and tepid water. Mix with your hands to bring it all together into a wet dough.
- Tip the dough out onto a lightly floured board and knead for about 10 minutes, or until the dough is smooth and elastic.
- Put the dough into a lightly buttered or oiled mixing bowl and cover with a tea towel or a shower cap, as I use.
- Set to one side in a warm and draft free place overnight, next morming is should have doubled in size. Lightly butter or grease 2 x 1lb bread tins.
- To shape the dough; tip the dough out onto a lightly floured board and cut in half – you can now make two 1lb (450g) bread loaves.
- Shape the dough into an oblong to fit the prepared tins, sit the tins onto a baking sheet and cover loosely with a tea towel – allow to rise until doubled in size in the tins. Pre-heat oven to 200C/180C fan/400F/Gas mark 6.
- When the loaves have doubled in size, place them in the pre-heated oven and bake for 20 to 25 minutes until they are well risen with a lovely crusty finish.
- Tip the bread out of the loaf tins, they should sound hollow when tapped underneath, and allow them to cool on a wire cooling rack.
- Store the loaves after cooling in an airtight tin and slice to serve. Can be frozen for up to three months.
Notes
Makes 1 x 1lb loaf & 10 x bread rolls, or 2 x 1lb loaves.
Use 200g of strong white flour, amd 250g of wholemeal flour for a lighter wholemeal loaf.
Use a plant-based spread for a vegan loaf.
Nutrition Information
Yield 12
Serving Size 1
Amount Per Serving
Calories 147Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 4mgSodium 192mgCarbohydrates 28gFiber 3gSugar 1gProtein 5g
