The ideal way to incorporate some of your 5 a day. Tangy fruit flavours blend perfectly with the low fat, high protein goodness of Graham’s Quark.
Who can deny the glory of pure, white, indulgent bread? A celebration of all things right. And who says bread needs to be difficult? Plenty of people, but they’re wrong.
Weigh out and mix together all the ingredients using a wooden spoon. It should form a rough and sticky dough – once all the flour is mixed in, cover it with a sheet of cling film. Leave it to rest for about half an hour.
Once rested, fold the dough over inside the bowl until you’ve forced all the air out of it. Re-cover with cling film and leave for a whole hour. If you’ve got to go out at all, or are baking late at night, just place your dough in the fridge for anything up to a day. Whilst it’s resting, grease a loaf tin with plenty of butter – make sure you rub right down into all the corners.
Now it’s time to ‘shape’. Flour a work surface generously, and lay your rested dough out on it. Sprinkle a little more flour on top and push it down into a flat rectangle. The short side of the rectangle should be as wide as your loaf tin.
Roll your rectangle up as tightly as you possible can – just like a swiss roll, but tight. Roll the dough around beneath your hands to smooth the seam then place seam-side down in your tin.
Leave your dough to rest in your tin for about an hour, or overnight in the fridge. About 20 minutes before you’re going to bake, preheat your oven to 210C/190C fan.
Just before your loaf goes in the oven, make a 1-2cm cut with a bread knife down the length of the unbaked loaf. Place straight in the oven, and if you can, throw half a cup of water onto the oven’s side to create some steam for a nice crust.
Bake for 30 minutes in the tin, then remove from the oven and plonk the loaf out of it by bashing it on a surface using some oven gloves. Place the bread back on the oven shelf for another 10-20 minutes until a really dark golden brown.