25 g (1 oz) 1 oz cake fresh or 15 g (1/2 oz) dried yeast (2 tbls dry yeast granules)
15 ml (1 tbls) honey
350 ml (12 fl oz) 1 1/2 cups warm water
3 cups (1 lb) 450 g wholemeal (whole grain) flour
1 cup (100 g) 1/4 lb soya flour
15 ml (1 tbls) sea salt
30 ml (2 tbls) soya or another good quality oil
15 ml (1 tbls) honey
350 ml (12 fl oz) 1 1/2 cups warm water
3 cups (1 lb) 450 g wholemeal (whole grain) flour
1 cup (100 g) 1/4 lb soya flour
15 ml (1 tbls) sea salt
30 ml (2 tbls) soya or another good quality oil
method
1. If you are using fresh yeast, put it into a bowl and cream it with the honey and water and use within 5 minutes.
2. If using dried yeast, dissolve the honey in the water and sprinkle the yeast on top. Leave the yeast in a warm place until frothy, about 10 minutes.
3. Mix the wholemeal (whole grain) and soya flours and salt in a bowl and make a well in the centre.
4. Pour in the yeast and oil and mix everything well.
5. Turn the dough onto a floured worktop and knead it until it is smooth.
6. Return it to the bowl. Either cover the bowl with a clean cloth or put it into a large plastic bag.
7. Put it into a warm place for 1 hour or until the dough doubles in bulk.
8. Heat the oven to 180°c (350°f) gas mark 4 Knead the dough again and divide it between two 450 g (1 lb) loaf tins (3-cup pans).
9. Put the loaves on top of the oven to rise for 15-30 minutes or until the dough rises 1 cm (1/2 in) above the edge of the tin (pan).
10. Bake the loaves for 50 minutes and turn them onto a wire rack to cool.
2. If using dried yeast, dissolve the honey in the water and sprinkle the yeast on top. Leave the yeast in a warm place until frothy, about 10 minutes.
3. Mix the wholemeal (whole grain) and soya flours and salt in a bowl and make a well in the centre.
4. Pour in the yeast and oil and mix everything well.
5. Turn the dough onto a floured worktop and knead it until it is smooth.
6. Return it to the bowl. Either cover the bowl with a clean cloth or put it into a large plastic bag.
7. Put it into a warm place for 1 hour or until the dough doubles in bulk.
8. Heat the oven to 180°c (350°f) gas mark 4 Knead the dough again and divide it between two 450 g (1 lb) loaf tins (3-cup pans).
9. Put the loaves on top of the oven to rise for 15-30 minutes or until the dough rises 1 cm (1/2 in) above the edge of the tin (pan).
10. Bake the loaves for 50 minutes and turn them onto a wire rack to cool.
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