Wholemeal
Bread
This recipe was ‘handed down’ to me by my
friend’s 80 yr. old grandmother 40 years ago, so is really ‘tried and
tested!’
I make this amount once a fortnight, use one loaf and
freeze the other two.
It takes just under 10 minutes to both mix and knead
the dough, after some practice!
Makes 3 large loaves
Preparation: 10 minutes
Rising: 1hour – 1 to one and a half hours
Cooking: 30 minutes
Ingredients
1.5 kg packet of strong brown bread flour or
half a packet of this and half a packet of stoneground wholemeal bread flour
4 teaspoons salt
1 handful bran [optional – gives it more fibre]
25 g white Flora or lard
2 sachets of fast-action dried yeast
2 pints [approx] warm water [not hot]
Grease 3 large loaf tins in readiness.
This can also make 3 smaller loaves and some bread
rolls
Method
1. Put the flour[s], salt and bran into a large
mixing bowl. Add the Flora or lard and flake in thoroughly with your fingers.
2. Add the sachets of yeast and mix in thoroughly.
3. Make a well in the centre, pour in most of the
warm water. Mix thoroughly with a wooden spoon until it starts coming together
into a large lump. Add the remaining water as required until you have a soft,
pliable dough.
4. Turn onto a floured surface and knead for a few
minutes – until the dough feels ‘elastic’ and is rounded in shape.
5. Cut into 3 even-sized pieces, and knead each for 2
– 3 minutes before shaping into loaves.
6. Make 3 cuts in the top of each one, and place in
the tins.
7. Put into a warm place until they have doubled in
size – just over an hour should be enough.
8. Preheat the oven to 225 degrees [fan oven]. Bake
the loaves for 20 minutes. Then remove from the tins and bake for a further 10
minutes. – [Time may vary according to your oven – just look and check.]
9. Test by tapping each loaf on the bottom – they
should sound hollow. Leave to cool on a rack.
Tips:
Warm
the flour in a microwave for a few minute on a low heat – this makes the bread
rise faster. Also, put the loaves to rise in a warming cupboard / 2nd
oven, or in a closed oven which is slightly warm. This decreases the rising time
needed, and gives the loaves a ‘kick-start’!
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