75 ml (3 fl oz) semi-skimmed milk
2 level tsp (10 g) 1/4 oz fresh yeast, or 1 tsp (5 ml) dried yeast and 1 tsp (5 ml) light muscovado sugar
1 1/2 cups (225 g) 8 oz plain wholemeal flour (whole grain)
1.25 ml (1/4 tsp) salt
semi-skimmed milk, to glaze
1 tsp (5 ml) sesame seeds
2 level tsp (10 g) 1/4 oz fresh yeast, or 1 tsp (5 ml) dried yeast and 1 tsp (5 ml) light muscovado sugar
1 1/2 cups (225 g) 8 oz plain wholemeal flour (whole grain)
1.25 ml (1/4 tsp) salt
semi-skimmed milk, to glaze
1 tsp (5 ml) sesame seeds
method
1. Lightly grease an 18 cm (7 inch) sandwich tin and set aside.
2. Heat the milk and 50 ml (2 fl oz) water until tepid.
3. Remove from the heat and crumble in the fresh yeast, stirring until dissolved.
4. If using dried yeast, sprinkle it on to the tepid water mixed with the sugar and leave in a warm place for 15 minutes, until frothy.
5. Put the flour and salt into a warm bowl. Add the yeast mixture and mix to form a dough.
6. On a lightly floured surface, knead the dough for 5 minutes, then place in a lightly greased bowl and cover with a damp cloth.
7. Leave in a warm place to rise for about 45 minutes or until doubled in size.
8. Knock back the dough and knead lightly.
9. Divide into 4 equal pieces and shape each piece into a round.
10. Place in the prepared tin and leave to prove for 15 minutes.
11. brush with the milk and sprinkle with the sesame seeds.
12. Bake at 200°C (400°f) mark 6 for 20-25 minutes until a rich brown.
13. Pull apart and serve warm or cold.
2. Heat the milk and 50 ml (2 fl oz) water until tepid.
3. Remove from the heat and crumble in the fresh yeast, stirring until dissolved.
4. If using dried yeast, sprinkle it on to the tepid water mixed with the sugar and leave in a warm place for 15 minutes, until frothy.
5. Put the flour and salt into a warm bowl. Add the yeast mixture and mix to form a dough.
6. On a lightly floured surface, knead the dough for 5 minutes, then place in a lightly greased bowl and cover with a damp cloth.
7. Leave in a warm place to rise for about 45 minutes or until doubled in size.
8. Knock back the dough and knead lightly.
9. Divide into 4 equal pieces and shape each piece into a round.
10. Place in the prepared tin and leave to prove for 15 minutes.
11. brush with the milk and sprinkle with the sesame seeds.
12. Bake at 200°C (400°f) mark 6 for 20-25 minutes until a rich brown.
13. Pull apart and serve warm or cold.
serving amount
makes 4
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