1 1/2 cups (225 g) 8 oz plain wholemeal flour (whole grain)
1 1/2 cups (225 g) 8 oz strong plain flour
1/2 oz (15 g) polyunsaturated margarine
2 tsp (10 ml) easy-mix dried yeast
1 egg, size 2
2 tbsp (30 ml) clear honey
2/3 cup (150 ml) 1/4 pt semi skimmed milk
1 tsp (5 ml) honey, to glaze
2.5 ml (1/2 tsp) poppy seeds, to decorate
1 1/2 cups (225 g) 8 oz strong plain flour
1/2 oz (15 g) polyunsaturated margarine
2 tsp (10 ml) easy-mix dried yeast
1 egg, size 2
2 tbsp (30 ml) clear honey
2/3 cup (150 ml) 1/4 pt semi skimmed milk
1 tsp (5 ml) honey, to glaze
2.5 ml (1/2 tsp) poppy seeds, to decorate
method
1. Lightly grease a 1 kg (2 lb) loaf tin and set aside.
2. Place the flours in a mixing bowl and rub in the margarine, then stir in the dried yeast.
3. Beat the egg in a measuring jug and add the honey, then make up to 150 ml (1/4 pint) with water.
4. Heat the milk in a saucepan, but do not boil. Pour on to the egg and honey mixture, stirring.
5. Add the liquid to the dry ingredients and mix to a soft dough.
6. Knead thoroughly on a lightly floured surface for about 10 minutes, until smooth.
7. Divide the dough into four and roll each piece into a ball.
8. Place side by side in the loaf tin and press down gently.
9. Cover and leave to rise in a warm place for 45 minutes.
10. Uncover and bake at 220°C (425°F) mark 7 for 10 minutes, until risen and browned.
11. Reduce the temperature to 190°C (375°F) mark 5 and continue baking for about 30 minutes, until hollow-sounding when tapped underneath.
12. Heat the honey for the glaze, brush over the top of the loaf and sprinkle with poppy seeds.
13. Cool on a wire rack. When the loaf is completely cold, cut into slices.
2. Place the flours in a mixing bowl and rub in the margarine, then stir in the dried yeast.
3. Beat the egg in a measuring jug and add the honey, then make up to 150 ml (1/4 pint) with water.
4. Heat the milk in a saucepan, but do not boil. Pour on to the egg and honey mixture, stirring.
5. Add the liquid to the dry ingredients and mix to a soft dough.
6. Knead thoroughly on a lightly floured surface for about 10 minutes, until smooth.
7. Divide the dough into four and roll each piece into a ball.
8. Place side by side in the loaf tin and press down gently.
9. Cover and leave to rise in a warm place for 45 minutes.
10. Uncover and bake at 220°C (425°F) mark 7 for 10 minutes, until risen and browned.
11. Reduce the temperature to 190°C (375°F) mark 5 and continue baking for about 30 minutes, until hollow-sounding when tapped underneath.
12. Heat the honey for the glaze, brush over the top of the loaf and sprinkle with poppy seeds.
13. Cool on a wire rack. When the loaf is completely cold, cut into slices.
serving amount
makes 12 slices
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