Wholemeal bread

Yield: 1 servings

Measure Ingredient
1½ kilograms Strong wholemeal flour; (or half strong
\N \N ; plain flour)
\N \N ; (3.31lb)
1 tablespoon Salt
25 grams Cooking fat; (1oz)
2 \N Sachets easy blend dried yeast
\N \N Approximately 1 litre; (1 3/4 pints) warm
\N \N ; water
\N \N A little milk to glaze

Makes 2 x 1kg (2lb) loaves

1. Mix together the flour and salt and rub in the fat.

2. Stir in the easy blend yeast and mix in sufficient warm water to make a firm dough. Knead on a floured surface for 8-10 minutes until smooth and elastic.

3. Return to bowl and cover with oiled polythene. Leave in a warm place for 1 - 1½ hours or until doubled in size.

4. Knead again for 2 minutes. Shape dough into either 2 x 1kg (2lb) greased loaf tins or 4 x 500g (1lb) loaves for 25-30 minutes and rolls for 10-15 minutes.

5. The bread should sound hollow when the base is tapped.

6. Cool on a wire rack. Makes 2 x 1kg (2lb) or 4 x 500g (1lb) loaves or 32 rolls. If using standard dried yeast, follow breadmaking instructions on pack.

Converted by MC_Buster.

NOTES : A traditional home made wholemeal loaf.

Converted by MM_Buster v2.0l.

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