No-salt bread loaf
- 500g strong white bread flour, sifted, plus extra to knead
- 1 teaspoon sugar
- 7g sachet instant dry yeast
- 1 tablespoon sunflower oil
- spray oil
- 2 tablespoons skim milk
- pumpkin or sunflower seeds, to serve (optional)
1 Preheat the oven to 200ºC/fan 180°C/gas 6. Put the flour in a bowl and stir in the sugar and yeast.
2 Add the oil and 1¼ cups warm water to the flour, using a spoon to combine.
3 Mix together to form a soft, slightly sticky dough, then transfer to a lightly floured surface.
4 Knead for 5–7 min, until a smooth, elastic dough is formed. Spray a large warmed bowl with oil, then put the dough in the bowl. Cover with lightly oiled clingfilm or a damp tea towel and leave in a warm place to double in size. This will take 30–45 min.
5 Put the dough on a lightly floured work surface – it should now feel quite springy. Punch down the dough (knock out the air with your fist), then shape into a round or oval shape. Put it on a baking tray lightly greased with spray oil. Cover with oiled clingfilm and leave to rise for 30 more min.
6 Slash the top of the loaf with a knife, then brush with a little milk and bake for 30–35 min, until golden brown. For variety, if you like, sprinkle your loaf with 2 tablespoons pumpkin or sunflower seeds before baking.
You can almost double the fibre content of this loaf – from 2g per slice to 3.8g per slice – by using half strong white flour and half wholemeal flour.
Nutrition Info (per serve)
Total fat 1.8g
–Saturated fat 0.2g
Dietary fibre 2g
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