Tastes great, helps to prevent heart attack, smells fantasic when cooking, high in fibre which give a feeling of fullness so you eat less
4 cups plain white flour
4 cups wholemeal plain flour
1 teaspoon salt
1 tablespoon sugar
4 teaspoons active dry yeast
2 1/2 cups water
1 tablespoon butter or lard
milk
2 tablespoons cracked wheat (optional)
4 cups wholemeal plain flour
1 teaspoon salt
1 tablespoon sugar
4 teaspoons active dry yeast
2 1/2 cups water
1 tablespoon butter or lard
milk
2 tablespoons cracked wheat (optional)
method
1. Blend the two flours and sift.
2. Add any grist left in sifter to flour.
3. Mix half the flour, the salt and sugar in a warm mixing bowl, stir in yeast.
4. Heat butter or lard with 1 cup water, add remaining water and cool to lukewarm.
5. Add to dry ingredients.
6. Beat 2 minutes on mixer or 300 strokes by hand.
7. Blend in remaining flour and knead to a soft, elastic dough.
8. Allow to double in size, knead, shape and prove a second time.
9. When loaves have risen brush tops with milk and sprinkle on cracked wheat if used.
10. Bake in a moderately hot oven 190-200°C (375-400°F) for 35 to 40 minutes.
Wholemeal bread rolls
1. Divide half the dough into 20 pieces after first proving.
2. Roll each into a ball and place on greased baking trays.
3. Cover and leave in a warm place until doubled in size.
4. Brush with milk and sprinkle with cracked wheat.
5. Bake in a moderately hot oven 190-200°C (375-400°F) for 15 to 20 minutes.
2. Add any grist left in sifter to flour.
3. Mix half the flour, the salt and sugar in a warm mixing bowl, stir in yeast.
4. Heat butter or lard with 1 cup water, add remaining water and cool to lukewarm.
5. Add to dry ingredients.
6. Beat 2 minutes on mixer or 300 strokes by hand.
7. Blend in remaining flour and knead to a soft, elastic dough.
8. Allow to double in size, knead, shape and prove a second time.
9. When loaves have risen brush tops with milk and sprinkle on cracked wheat if used.
10. Bake in a moderately hot oven 190-200°C (375-400°F) for 35 to 40 minutes.
Wholemeal bread rolls
1. Divide half the dough into 20 pieces after first proving.
2. Roll each into a ball and place on greased baking trays.
3. Cover and leave in a warm place until doubled in size.
4. Brush with milk and sprinkle with cracked wheat.
5. Bake in a moderately hot oven 190-200°C (375-400°F) for 15 to 20 minutes.
serving amount
makes two loaves
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