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Wholemeal Bread


A good basic wholemeal bread recipe.


1 lb strong wholemeal bread flour
l oz fresh yeast
1/2 pint tepid water
1 tsp salt (optional)
1tsp malt extract/sweetener
2 tbs oil


1.Dissolve yeast in water with sweetener. Allow to start rising.
2.Place flour, salt and oil in a basin and rub together.
3.Make a well in the flour and pour yeast and water in, knead it to a dough. It should be wet but not sticky, add more if necessary (flour or water). Kneading stretches the gluten in the flour and develops its elasticity.
4.Leave to rise until double in size in a warm place (about 20 mins)
5.Beat the dough down to remove all the air and then place in a 1lb loaf tin to rise again or divide into rolls.
6.Place a dish of water in the bottom of the oven to increase the humidity
7.Bake as a loaf; gas mark 5 for 30 mins
8.Bake as rolls; gas mark 7 for 10 mins.
Add a handful of sunflower seeds for extra crunchiness, during stage 2 or sprinkle with poppy seeds after second rising period after brushing top with a little water first.


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