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Jamaican Rustic Bread

Recipe from:
Jamaican Rustic Bread

100g strong wholemeal flour
400g strong white flour
320ml water
7g dried yeast
10g salt
40ml of olive oil

Mix all ingredients into a large bowl.

Use a spoon to start the mixture, then as it comes together, use your hand.

Pour a little oil on a work surface to prevent sticking and knead dough for approximately 10 mins, when the dough will become stretchy.

Form into a ball and place in a lightly oiled bowl. Cover with lightly oiled cling film and set aside to rise to double its size. The time it takes depends on how warm your kitchen is. Situate in a place 18 deg Celsius to 24 deg Celsius. It normally takes about 1 hour but if you think it has not risen it doesn't hurt to leave for another 30 mins or so.

After the dough has risen take it out of the bowl and knock it into shape.

Fold it over so that there is a seam on the bottom.

Cut 3 diagonal lines across the top.

Place on a baking tray lined with backing parchment to prevent sticking.

Recover the loaf with the oiled cling film.

Leave to prove for a second rise to ensure the bread doubles in size. This second proving takes about 1 hour.

Preheat your oven to 210deg C.

When the loaf is ready, remove cling film and put the tray into the oven for 20 mins.

After 20 minds turn the heat down to 200deg C. until it is cooked.

A good test to see if it is baked for long enough is to tap the underside of the bread. It should sound hollow.

Leave the loaf to cool on wire rack.

Enjoy eating you freshly baked loaf with butter, jam or cheese.

The great flavour of this bread is derived from the mix of two types of flour. It is important to use strong bread flour, but you may wish to experiment by using more wholemeal and less white flour (as long as it totals 500g). Bread making is an art - and you will soon learn how the dough reacts and performs, then you will be confident to tweak the recipe as you like.