Wheat Bread

Tastes good with butter and on its own.

Tastes good with butter and on its own.

• European Butter (softened) -- 40.00(g)
• Olive Oil -- 20.00(g)
• Sea Salt -- 16.00(g)
• Water -- 400.00(ml)
• Wheat Flour -- 500.00(g)
• Yeast -- 10.00(g)

1. Measure flour into bowl
2. Place salt to one side and yeast to the other
3. Place cubed softened butter, and mix it in lightly with your hands
4. Pour in the olive oil
5. Pour in 3/4th of the water and mix together -- add remaining water as you mix
6. Pour extra olive oil onto work surface and knead -- continue to add olive oil as needed while kneading
7. Put into a lightly oiled bowl to proof for at least 6 hours, up to 10 hours depending on how it rises. It should double
8. Transfer to bread tin (or tray), letting out some of the air, then let rise, until doubled, in the tin (or tray) for 1 - 2 hours.
9. Bake at 195 C for 34 minutes
10. Let air cool on a drying rake for an hour