450g quite warm water, at or up to 35C
9g instant yeast, like Agrano Bioreal® Dried Organic Gluten-Free Instant Yeast 5-pack (9g each)
40g honey, like our Black Bee honey range
60g golden linseed, like our Hodmedod's British Grown Golden Linseed
150g strong wholemeal flour, like our Marriage's Strong Stoneground Wholemeal Bread flour, 1.5kg
350g strong white flour, like our Matthews Organic Strong White Flour, 1.5kg
10g fine salt, like our Saltan Himalayan Super-Fine (c0.03mm) Pink Rock Salt
butter, oil and extra flour for the loaf and tin
extra linseed to finish
The recipe is based on the original no-knead, just-stir Wholemeal Loaf recipe from remarkable Doris Grant (1905-2003) in her ground-breaking book Your Daily Bread, published in 1944, which used just wholemeal flour, muscovado sugar, yeast, salt, and very warm water... with everything stirred together with a wooden spoon. The recipe became known as "The Grant Loaf", renowned not just because of it's no-knead, just-stir method, but also in its encouragement that people think about what flour goes into their bread, and buy the best.
Makes one large loaf
Take a 2lb loaf tin, like this one here, and rub the inside well with butter. Then sprinkle a little flour on the bottom to help stop the bread sticking.
Then add the wholemeal and white flour with the salt, and stir together into a really thick batter. Beat it about 20 times with the Danish dough whisk. It'll look like porridge, and that's a good thing.
Then scrape the mixture into the tin.
Sprinkle the top heavily with linseed, then leave at room temperature for 45 minutes.
Heat the oven to 200C fan. Leave until the loaf has reached the top of the tin.
oil the blades of a pair of scissors and snip across the top of the loaf three times in a row.
Bake for about 35 – 40 minutes until a rich golden brown on the top and pulling away from the sides of the tin. Remove from the oven, carefully remove from the tin and leave to cool on a wire rack.