Jon's Weetaloaf

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Strong white bread flour, wholegrain flour and Weetabix (100% wholegrain breakfast biscuits, filled with fibre) ... that's Weetaloaf!

INGREDIENTS (for one loaf)

350 gms strong white bread flour

100 gms wholegrain bread flour

 2 Weetabix biscuits (about 40 gms) - crushed

330 gms tepid water

10 gms fine sea salt

7 gms instant active yeast

20 gms dark sugar (or honey or molasses)

20 gms unsalted butter

For glazing:

egg wash or milk and seeds as you wish. 

METHOD

Mix everything together and then knead for 8 - 10 minutes until you have a soft and silky dough. 

Place in a lightly-oiled bowl, cover and wait until the dough has doubled in volume. A warm place will speed up the process.

Tip out onto a lightly-floured surface and de-gas, kneading gently for a few moments. 

Shape for a boule, batard or for a prepared loaf tin. 

Cover and allow to rise until it has doubled in volume. 

Pre-heat the oven to 180⁰C (355⁰F).

Slash the loaf if desired to allow for expansion. 

Bake for 30 minutes until golden brown and hollow when tapped on the underneath. 

Allow to cool on a rack. 

Hapy Baking