All rise

I have made the best bread ever. I am now evangelical about the delights of bread improver, as my bored friends, family and colleagues will tell you.

As well as making excellent flour, Laucke Flour Mills makes Wallaby Bread Improver*. I've been using the bread recipe on the back of the packet, making a few of my own modifications to produce this light wholemeal loaf:

Preheat the oven. My oven is fan forced so I preheat it to 200 degrees celsius (if your oven isn't fan forced, preheat it to 220 degrees celsius.)

Mix together 300g wholemeal plain flour, 200g plain flour, 2 tsp yeast, 2 tsp bread improver, 2 tsp salt. (If you want a white loaf, just use 500g plain flour.)

To these dry ingredients add 1 1/2 TB olive oil and about 300ml lukewarm water, and mix to form a dough.

Knead for about 10 minutes until the dough is smooth and elastic. Laucke suggest you test this by "stretching a small amount of dough to form a rectangle; the dough should produce a thin, translucent 'window' in the centre." This is good advice.

Leave the dough in the mixing bowl, cover the bowl and put in a warm place. Leave until the dough is double the size.

Sprinkle some flour on your kitchen bench and lightly knead the dough, then shape it into a loaf and place in a bread tin. Put the tin in the warm place and let the dough rise again, until it's double the size.

Put in the oven for around 30 minutes; tap the loaf to check it's cooked - it'll make a hollow sound if it's cooked. Tip the loaf out of the tin and leave on a rack to cool before you begin to slice it.



* many thanks to LH who tipped me off to the power of The Wallaby.