3 lb (1.4 kg) plain wholemeal flour
2 tsp (10 ml) salt 40 g (1 1/2 oz) fresh yeast, crumbled, or 22.5 ml (4 1/2 tsp) dried
2 tsp (10 ml) clear honey
1 egg, beaten, to glaze
Kibbled wheat for sprinkling (optional)
2 tsp (10 ml) salt 40 g (1 1/2 oz) fresh yeast, crumbled, or 22.5 ml (4 1/2 tsp) dried
2 tsp (10 ml) clear honey
1 egg, beaten, to glaze
Kibbled wheat for sprinkling (optional)
method
1. Lightly grease and flour two 900 g (2 lb) loaf tins and set aside.
2. Put the flour and salt in a warmed bowl, mix well and set aside.
3. Blend the fresh yeast and honey with 300 ml (1/2 pint) tepid water.
4. If using dried yeast, sprinkle it into 300 ml (1/2 pint) tepid water with the honey then leave in a warm place for 15 minutes, until frothy.
5. Make a well in the centre of the flour and pour in the yeast liquid.
6. Mix well to form a firm dough, adding more tepid water if needed.
7. Return the dough to the bowl and cover with a clean cloth. Leave in a warm place for about 1 hour or until the dough has doubled in size.
8. To knock back the dough, turn out on to a lightly floured surface and knead well for 10 minutes to remove any air bubbles. Divide into 2 equal pieces, then shape each into a loaf. Place in the loaf tins. Cover and leave in a warm place to rise for about 30 minutes, until the loaves have almost doubled in size.
9. Brush the tops with the beaten egg and sprinkle over the kibbled wheat, if using. Bake at 220°C (425°f) mark 7 for 40-50 minutes, until cooked through.
2. Put the flour and salt in a warmed bowl, mix well and set aside.
3. Blend the fresh yeast and honey with 300 ml (1/2 pint) tepid water.
4. If using dried yeast, sprinkle it into 300 ml (1/2 pint) tepid water with the honey then leave in a warm place for 15 minutes, until frothy.
5. Make a well in the centre of the flour and pour in the yeast liquid.
6. Mix well to form a firm dough, adding more tepid water if needed.
7. Return the dough to the bowl and cover with a clean cloth. Leave in a warm place for about 1 hour or until the dough has doubled in size.
8. To knock back the dough, turn out on to a lightly floured surface and knead well for 10 minutes to remove any air bubbles. Divide into 2 equal pieces, then shape each into a loaf. Place in the loaf tins. Cover and leave in a warm place to rise for about 30 minutes, until the loaves have almost doubled in size.
9. Brush the tops with the beaten egg and sprinkle over the kibbled wheat, if using. Bake at 220°C (425°f) mark 7 for 40-50 minutes, until cooked through.
serving amount
makes 2 x 900 g (2 lb) loaves
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