25 g/1 oz fresh yeast or 40 ml dried
5 ml/1 tsp honey
450 ml/2 cups warm water
350 g/12 oz/3 cups granary flour
350 g/12 oz/3 cups wholemeal (wholewheat)
15 ml/1 tbsp salt
15 g/1 tbsp butter or margarine
Blend the yeast with the honey and a
little of the warm water and leave in a warm place for about 20
minutes until frothy. Mix the flours and salt and rub in the butter or
margarine. Blend in the yeast mixture and enough of the warm water to
make a smooth dough. Knead on a lightly floured surface until smooth
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 again and shape into two greased 900 g/2 lb loaf tins (pans).
Cover with oiled clingfilm and leave to rise until the dough reaches
to the top of the tins. Bake in a preheated oven at 220°C/ 425°F/gas
mark 7 for 25 minutes until golden brown and hollow-sounding when
tapped on the base.