50 50 Bread Recipe Uk: A Perfectly Balanced Loaf

October 06, 2023 Post a Comment

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Kingsmill 50/50 Medium Bread 800g Half & Half Bread Iceland Foods from www.iceland.co.uk

Description

50 50 bread recipe UK is a classic recipe that has been around for decades. This bread is made with equal parts of strong white flour and wholemeal flour, which gives it a balanced taste and texture. The crust is crispy, while the crumb is soft and fluffy. The recipe is easy to make, and the result is a delicious and healthy loaf of bread that is perfect for breakfast, lunch, or dinner.

Prep Time

The prep time for this recipe is approximately 30 minutes.

Cook Time

The cook time for this recipe is approximately 40 minutes.

Ingredients

500g strong white flour
500g wholemeal flour
2 tsp salt
2 tsp sugar
2 tsp dried yeast
600ml warm water

Equipment

Large mixing bowl
Measuring cups and spoons
Digital scale
Bread tin
Baking sheet
Bread knife

Method

In a large mixing bowl, combine the strong white flour, wholemeal flour, salt, sugar, and dried yeast.
Gradually add the warm water, mixing until a dough forms.
Knead the dough for 10-15 minutes until it becomes smooth and elastic.
Cover the dough with a damp cloth and leave it to rise in a warm place for 1-2 hours, or until it has doubled in size.
Punch down the dough to release the air, then knead it again for a few minutes.
Shape the dough into a loaf and place it in a greased bread tin or on a baking sheet.
Cover the dough with a damp cloth and leave it to rise again for 30-40 minutes.
Preheat the oven to 200°C/400°F/Gas Mark 6.
Bake the bread for 40 minutes, or until it is golden brown and sounds hollow when tapped on the bottom.
Remove the bread from the oven and allow it to cool on a wire rack before slicing and serving.

Notes

This recipe makes one large loaf of bread, but you can easily divide the dough into smaller portions to make rolls or individual loaves.
If you prefer a softer crust, you can brush the bread with melted butter or olive oil before baking.
For a nutty flavour, you can swap the wholemeal flour for spelt flour or rye flour.

Nutrition Info

Serving size: 1 slice (60g)
Calories: 150
Total fat: 1g
Saturated fat: 0g
Cholesterol: 0mg
Sodium: 200mg
Total carbohydrates: 30g
Dietary fibre: 3g
Sugars: 0g
Protein: 6g

Recipes FAQ

Can I use a bread machine to make this recipe?

Yes, you can use a bread machine to make this recipe. Simply add the ingredients to the bread machine in the order recommended by the manufacturer, and select the dough setting. Once the dough is ready, shape it into a loaf and bake as directed.

Can I freeze this bread?

Yes, you can freeze this bread. To freeze, wrap the bread tightly in plastic wrap or foil and place it in a freezer bag. Label the bag with the date and freeze for up to three months. Thaw the bread at room temperature before slicing and serving.

Can I substitute the wholemeal flour for another type of flour?

Yes, you can substitute the wholemeal flour for spelt flour, rye flour, or any other type of flour you prefer. Keep in mind that different flours may require different amounts of water, so adjust accordingly.

Recipe Tips

Make sure the water you use to make the dough is warm, but not too hot. If the water is too hot, it can kill the yeast and prevent the bread from rising.
Kneading the dough is an important step in making bread. This helps to develop the gluten, which gives the bread its structure and texture.
When shaping the dough into a loaf, make sure it is evenly shaped and has no air pockets. This will help the bread to rise evenly and prevent it from collapsing during baking.
Allowing the dough to rise twice is important for developing the flavour and texture of the bread. Don't rush this step.