Country Wholemeal Bread Recipe

Country Wholemeal Bread Recipe

Ingredients: Makes two 450 g / 1 lb loaves

20 ml/4 tsp dried yeast
5 ml/1 tsp caster (superfine) sugar
600 ml/1 pt/2cups warm water

25g/1 oz/2 tbsp vegetable fat (shortening)
800 g/7 cups wholemeal (wholewheat) flour

10 ml/2 tsp salt
10 ml/2 tsp malt extract

1 egg, beaten
25 g/1 oz cracked wheat

Method:

Blend the yeast with the sugar and a little of the warm water and leave for about 20 minutes until frothy. Rub the fat into the flour, salt and malt extract and make a well in the centre. Stir in the yeast mixture and the remaining warm water and mix to a soft dough. Knead well until elastic and no longer sticky. Place in an oiled bowl, cover with oiled clingfilm (plastic wrap) and leave in a warm place for about 1 hour until doubled in size.


Knead the dough again and shape into two greased 450 g/1 lb loaf tins (pans). Leave to rise in a warm place for about 40 minutes until the dough rises just above the tops of the tins.


Brush the tops of the loaves generously with egg and sprinkle with cracked wheat. Bake in a preheated oven at 230C/ 450F/gas mark 8 for about 30 minutes until golden brown and hollow-sounding when tapped on the base.

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