Quick Wheatmeal Bread Recipe |
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You will need..... 8 oz. plain white flour 8 oz. brown flour 2 level teaspoons salt 1/4 oz. lard 1 level teaspoon sugar Preparation Time For the yeast liquid: 15 minutes 1 level teaspoons sugar 2 level teaspoons dried yeast Cooking Time 1/2 pint warm water (110ºF) 30-40 minutes
Oven setting
450ºF; Gas Mark 8
Mix
flours, salt and 1 teaspoons of sugar together and rub in lard.
Dissolve remaining sugar in half the water, sprinkle yeast on top and
leave until frothy, about 10 minutes. Add, with rest of water to flour,
and mix to a soft scone-like dough. Turn on to a
lightly floured table and knead well. Divide dough in half. Shape each
half into a ball and place in two greased 5-inch cake tins. Brush tops
with salt and water and sprinkle with cracked wheat or oatmeal. Put to rise
inside a large greased polythene bag, loosely tied, until dough doubles
in size and springs back when lightly pressed with a floured finger,
about 1 1/2 hours at average room temperature or half-an-hour in a warm
place. Remove bag and bake in a hot oven for 30-40 minutes. Turn out
and cool on a wire tray.
Quick Tip
To
recrisp a crusty loaf, or refresh a stale one, wrap in foil and bake in
a hot oven, 450ºF Gas Mark 8, for 8-10
minutes. Cool in foil.
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