Loaf of wholemeal bread from the night farm

Today’s recipe for overnight wholemeal country bread is a family recipe. This was my late mother’s recipe, which she prepared regularly.

A Fabulous Long-Rise Rustic Farmhouse Style Bread

Today’s recipe for overnight wholemeal country bread is a family recipe. This was my late mother’s recipe, and she made it regularly, along with Scottish Morning Rolls – Baps.

I know sourdough is all the rage now, and I love making sourdough bread, but there is something very rewarding about the process of making good old-fashioned sourdough bread.

This recipe, however, makes 2 1 lb loaves – one for now and one for the bread box, or even the freezer. We love it for breakfast with jam or marmalade.

It’s a wonderfully nutty flavored bread that makes incredible sandwiches and wonderful toast, especially for anything “on toast.”

Mom used to start the process the day before, to allow the dough to rise overnight for early baking the next day.

You can start it in the morning and then cook it in the afternoon or evening if that suits you better.

The long rise gives this bread a wonderful rise, texture and flavor. You can also make buns (baps) with this recipe, which are perfect for barbecue, burgers, etc.

I hope you enjoy this old family recipe if you make it: it’s a really delicious loaf of bread and it’s also full of healthy fiber.

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Recipe for wholemeal country bread at night

Loaf of wholemeal bread from the night farm

Yield:
12 slices

Preparation time:
13 hours 45 minutes

Cooking time:
25 minutes

Total time:
14 hours 10 minutes

Today’s recipe for overnight wholemeal country bread is a family recipe. This was my late mother’s recipe, and she made it regularly, along with Scottish Morning Rolls – Baps.

I know sourdough is all the rage now, and I love making sourdough bread, but there is something very rewarding about the process of making good old-fashioned sourdough bread.

This recipe, however, makes 2 1 lb loaves – one for now and one for the bread box, or even the freezer.

It’s a wonderfully nutty flavored bread, which makes incredible sandwiches and wonderful toast, especially for anything ‘on toast’.

Mom used to start the process the day before, to allow the dough to rise overnight for early baking the next day.

You can start it in the morning and then cook it in the afternoon or evening if that suits you better.

The long rise gives this bread a wonderful rise, texture and flavor. You can also make buns (baps) with this recipe, which are perfect for barbecue, burgers, etc.

I hope you enjoy this old family recipe if you make it: it’s a really delicious loaf of bread and it’s also full of healthy fiber.

Ingredients

• 350 g strong wholemeal flour

• 100g strong white bread flour

• 1 teaspoon of sea salt

• 1 teaspoon of powdered sugar

• 1 x 7g fast acting dry yeast

• 25g melted butter

• 300 ml of lukewarm water

Instructions

1. Mix the flours with the salt, sugar and yeast, then make a well in the middle and add the melted butter and lukewarm water. Mix with your hands to bring everything together into a wet dough.
2. Turn the dough out onto a lightly floured board and knead for about 10 minutes, or until the dough is smooth and elastic.
3. Place the dough in a lightly buttered or oiled mixing bowl and cover with a kitchen towel or shower cap, whichever I use.
4. Set aside in a warm, draft-free place overnight, by the next morning it should have doubled in size. Lightly butter or grease 2 1 lb. loaf pans.
5. To shape the dough; Turn the dough onto a lightly floured board and cut it in half. You can now make two 1 lb (450 g) loaves of bread.
6. Shape the dough into an oblong shape to fit the prepared tins, place the tins on a baking tray and cover loosely with a tea towel – leave to rise until doubled in volume in the tins. Preheat the oven to 200°C/180°C fan/400F/gas mark 6.
7. When the loaves have doubled in size, place them in the preheated oven and bake for 20-25 minutes until well risen with a nice crisp finish.
8. Remove the bread from the loaf pans, it should sound hollow when tapped on the bottom, and leave to cool on a cooling rack.
9. Store the loaves after cooling in an airtight mold and cut them into slices to serve. Can be frozen for up to three months.

Remarks

Makes 1 1 lb loaf and 10 rolls, or 2 1 lb loaves.

Use 200g of strong white flour and 250g of wholemeal flour for a lighter wholemeal bread.

Use a plant-based spread for vegan bread.

Nutritional information

Yield 12

Portion 1

Amount per serving

Calories 147Total fat 3gsaturated fat 1gTrans fat 0gUnsaturated fat 1gCholesterol 4mgSodium 192 mgCarbohydrates 28gFiber 3gSugar 1gProtein 5g