25 g/1 oz fresh yeast or 40 ml dried
5 ml/1 tsp sugar
600 ml/1 pt lukewarm water
675 g/6 cups wholemeal (wholewheat)
25g/1 oz soya flour
5 ml/1 tsp salt
50g/2oz/1 cup bran
Milk to glaze
45 ml/3 tbsp cracked wheat
You will need three clean, new 13 cm/5
in clay flowerpots. Grease them well and bake in a hot oven for 30
minutes to prevent them from cracking.
Blend the yeast with the sugar and a little of the warm water and
leave to stand until frothy. Mix the flours, salt and bran and make a
well in the centre. Mix in the warm water and yeast mixture and knead
to a firm dough. Turn out on to a floured surface and knead for about
10 minutes until smooth and elastic. Alternatively, you can do this in
a food processor. Place the dough in a clean bowl, cover with oiled
clingfilm (plastic wrap) and leave in a warm place to rise for about 1
hour until doubled in size.
Turn out on to a floured surface and knead again for 10 minutes. Shape
into the three greased flowerpots, cover and leave to prove for 45
minutes until the dough has risen above the top of the pots.
Brush the dough with milk and sprinkle with the cracked wheat. Bake in
a preheated oven at 230°C/450°F/gas mark 8 for 15 minutes. Reduce the
oven temperature to 200°C/400°F/gas mark 6 and bake for a further 30
minutes until well risen and firm. Turn out and leave to cool.