225 g (8 oz) barley flour
175 g (6 oz) strong plain flour
10 ml (2 tsp) salt
225 g (8 oz) wholewheat flour
50 g (2 oz) wheatgerm
50 g (2 oz) butter
450 ml (17 fl oz) milk and water mixed
25 g (1 oz) fresh yeast or 15 ml (1 tbsp) dried
1 egg, beaten, to glaze
wheatgerm, to finish
175 g (6 oz) strong plain flour
10 ml (2 tsp) salt
225 g (8 oz) wholewheat flour
50 g (2 oz) wheatgerm
50 g (2 oz) butter
450 ml (17 fl oz) milk and water mixed
25 g (1 oz) fresh yeast or 15 ml (1 tbsp) dried
1 egg, beaten, to glaze
wheatgerm, to finish
method
1. Mix the barley flour with 125 g (4 oz) strong plain flour and 5 ml (1 tsp) salt. In another bowl, mix the wholewheat flour, remaining strong plain flour, wheat-germ and remaining salt.
2. In a pan, melt the butter in the milk and water and cool. Cream the fresh yeast with a little cooled liquid. (If using dried yeast reconstitute according to packet directions.) Add the remaining liquid.
3. Divide the liquid equally between the bowls of flour, mix each to a soft dough and knead. Leave until double in size.
4. Grease a baking sheet. Knead the dough again. Halve each piece of dough, roll into 30 cm (12 inch) lengths. Twist one of each together, repeat with the other pair. Place both twists on the baking sheet to form a single loaf. Cover with oiled cling film and leave to rise until double in size.
5. Brush with egg, scatter with wheatgerm and bake at 200°C (400°F) mark 6 for about 40 minutes. Cool on a wire rack.
2. In a pan, melt the butter in the milk and water and cool. Cream the fresh yeast with a little cooled liquid. (If using dried yeast reconstitute according to packet directions.) Add the remaining liquid.
3. Divide the liquid equally between the bowls of flour, mix each to a soft dough and knead. Leave until double in size.
4. Grease a baking sheet. Knead the dough again. Halve each piece of dough, roll into 30 cm (12 inch) lengths. Twist one of each together, repeat with the other pair. Place both twists on the baking sheet to form a single loaf. Cover with oiled cling film and leave to rise until double in size.
5. Brush with egg, scatter with wheatgerm and bake at 200°C (400°F) mark 6 for about 40 minutes. Cool on a wire rack.
serving amount
makes one loaf
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