A basic wholemeal bread dough, suitable for rolling into loaves, buns or baguettes.
Warm the water.
If the yeast is not 'Quick action' yeast, add the yeast to the warmed water to allow it to dissolve and activate.
Place the Strong flour in a mixer, sprinkle with the salt, and the crumbled butter.
Add the warm water, yeast and combine together on low speed.
When the mix has come together into a dough, continue to knead in the mixer for approximately 5-10 minutes to activate the Gluten and achieve a smooth, stretchy dough.
Cover the dough in the bowl with either clingfilm or a cloth.
Leave in a warm place, either in a hot water cupboard or a warming drawer to allow to prove for approximately 45 minutes.
The dough will need to come up to 36* to activate the yeast and allow it to grow Carbon Dioxide bubbles.
The dough will have proved sufficiently when it has either doubled in size, or when poked , only just begins to refill the impression.
Preheat an oven to 225*
Add the Maldon salt to the water in a small bowl and leave to dissolve.
After proving, turn the dough out onto a clean lightly floured bench and begin to knead again for approximately 5 minutes.
You should feel that the bubbles have all popped.
Shape and roll the bread into a rectangular shape.
Flatten the ends with the palm of your hands.
Pinch in the narrow sides together to get a 'loaf ' shape, then fold in the flattened ends to achieve a neat rectangular loaf.
Dust a baking tray with the excess flour and arrange the loaf on top, brush with the salted water and then gently score the surface as desired with a serrated knife.
Leave to prove for a further 40 minutes in a warm place, testing with a gentle touch of a finger to check whether the dough has proven.
When the dough has proved, place the tray into a preheated oven and bake for approximately 10 minutes,turn the oven down to 180* and continue to bake for another 15 minutes.
The loaf will sound hollow when tapped underneath.
«Wholemeal flour will absorb more water than white. The coarseness and absorbency of the flour will also prevent it from rising quite as much as a white bread dough. For a different crust, try rolling the dough in semolina.»