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Recipe: Wholemeal Bread

Categories: Sainsbury4

Yield: 1 servings

1 1/2 kg Strong wholemeal flour; (or

           -- half strong
           -- plain flour)
           -- (3.31lb)
      1 tb Salt
     25 g  Cooking fat; (1oz)
      2    Sachets easy blend dried
           -- yeast
           Approximately 1 litre; (1
           -- 3/4 pints) warm
           -- water
           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 - 1 1/2 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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