25 g (1 oz) fresh yeast, crumbled, or 2 tsp (10 ml) dried and 2.5 ml (1/2 tsp) light muscovado sugar
1 1/2 cups (225 g) 8 oz plain wholemeal flour (whole grain)
2 cups (225 g) 8 oz flour (All purpose)
1 tsp (5 ml) salt
a little semi skimmed milk, to glaze
1 1/2 cups (225 g) 8 oz plain wholemeal flour (whole grain)
2 cups (225 g) 8 oz flour (All purpose)
1 tsp (5 ml) salt
a little semi skimmed milk, to glaze
method
1. Lightly grease a large bowl and a baking sheet and set aside.
2. Blend the fresh yeast with 300 ml (1/2 pint). tepid water.
3. If using dried yeast, sprinkle it into the tepid water with the sugar.
4. Leave in a warm place for 15 minutes, until frothy.
5. Put the flours and salt into a warmed bowl, stir in the yeast mixture and mix to a smooth dough, adding extra tepid water, if necessary.
6. Turn out on to a lightly floured work surface and knead for 5 minutes or until very smooth and elastic.
7. Place in the oiled bowl, cover with a clean cloth and leave in a warm place for 1 hour or until doubled in size.
8. Turn out on to a lightly floured surface and knead for 5 minutes.
9. Roll into a sausage shape about 38 cm (15 inches) long and place on the baking sheet.
10. Cover with a clean cloth and leave for 30 minutes, until well risen.
11. Lightly glaze the dough with a little milk.
12. Bake at 200°C (400°F) mark 6 for 30 minutes or until light golden and the loaf sounds hollow when tapped on the bottom. Place on a wire rack to cool.
2. Blend the fresh yeast with 300 ml (1/2 pint). tepid water.
3. If using dried yeast, sprinkle it into the tepid water with the sugar.
4. Leave in a warm place for 15 minutes, until frothy.
5. Put the flours and salt into a warmed bowl, stir in the yeast mixture and mix to a smooth dough, adding extra tepid water, if necessary.
6. Turn out on to a lightly floured work surface and knead for 5 minutes or until very smooth and elastic.
7. Place in the oiled bowl, cover with a clean cloth and leave in a warm place for 1 hour or until doubled in size.
8. Turn out on to a lightly floured surface and knead for 5 minutes.
9. Roll into a sausage shape about 38 cm (15 inches) long and place on the baking sheet.
10. Cover with a clean cloth and leave for 30 minutes, until well risen.
11. Lightly glaze the dough with a little milk.
12. Bake at 200°C (400°F) mark 6 for 30 minutes or until light golden and the loaf sounds hollow when tapped on the bottom. Place on a wire rack to cool.
serving amount
makes 14 slices
rate this recipe
8.0
out of 10
1 user has helped to rate this recipe.
more information
  |
  |
  |
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
