Wholewheat - Mum's recipe
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Author: Stephen Rees Status: published license cc-by-nc-nd tags: recipe, bread, 10millionPhotos,
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Share on TwitterUK measures US Equivalent
1.5 lbs wholewheat flour 4 cups
0.75 pt warm water 1.75 cup
2.5 tsp dried yeast
1 oz lard (I used Becel instead) 1 Tbs
1 Tbs sugar (my Mum specified "raw cane" but I used demarara)
3 tsp salt (this is too much: I used 2, but 1 might be enough)
1. Measure out one third of the water, dissolve yeast and leave in warm place until it is frothy
2. Then combine with rest of the water and one third of the flour: beat into a soft batter.
3. Leave to stand 15 minutes until "spongey"
4. Mix the rest of the ingredients and then knead well (I suggest at least 10 minutes)
5. Leave to stand until doubled in size - in a warm place covered with oiled plastic film or a damp cloth about 30 minutes - or overnight in the fridge
6. Shape into loaf, place in warm, greased tin and again leave to stand in warm place as before
7 After about 40 minutes the dough should be well above the rim of the tin - bake in hot oven (400F)
8 After 30 minutes brush the top with cold water
9 After another 15 minutes bread will be done - it will sound hollow when rapped with a knuckle.
10. allow to cool before slicing
