Bread is made out of flour that comes from grain kernels — usually wheat. A grain kernel has three parts: the bran, the endosperm, and the germ (so-called because it’s the part of the kernel that germinates into a new plant). Whole grains contain all parts of the grain kernel. But refined grains, like the flour used to make white bread, have had the fiber-dense bran and the nutrient-rich germ processed out, leaving only the starchy endosperm. This means that refined grain is not as rich in essential fatty acids, vitamin E, magnesium, and zinc. Bread is generally good for the human body. It contains starch for energy, protein and a lot of minor nutrients. Wholemeal bread contains more of the minor nutrients than white bread and it also contains more roughage. The artisan loaves made by master bakers are generally better than the wrapped factory made variety. With its short list of ingredients, its simplicity in process but complexity in flavour, this easy recipe has the capability to seduce the tempted inner baker in all!
150 g wholemeal wheat flour, 50 g rye flour, 50 g kamut flour, 175 ml lukewarm water, 15 g fresh yeast, 2 tbsp olive oil, 5 g salt
Place the flour in a large bowl. Make a well in the centre, then add the water and yeast and set aside for 10 minutes. Add the rest of the ingredients and mix well. Tip onto a lightly oiled work surface and knead. Once the dough is smooth, place it in a lightly oiled bowl and cover with cling film. Leave to rise for 1 hour until doubled in size or place in the fridge overnight for a deeper flavour.
Line a baking tray with baking parchment. Knock back the dough, then gently mould the dough into an elongated shape. Place it on the baking parchment to prove for a further hour or until doubled in size. Heat oven to 220C. Dust the loaf with flour and cut crosses into the top of the loaf with a sharp knife. Bake for 40-45 mins until golden brown and the loaf sounds hollow when tapped underneath. Cool on a wire rack.