Wholemeal Bread

Preparation info

  • 4

    • Difficulty


    • Ready in

      1 hr

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 3 lb. wholemeal flour
  • 3 teasp. salt
  • 1 teasp.


Mix salt, sugar and flour in a large basin. Dissolve the yeast in the warm water, add the melted fat, and mix with the flour to an elastic dough. Knead well until smooth, cover with a cloth, to prevent surface evaporation, and set in a warm place to rise to double its size—about 1 hr. When the dough is sufficiently risen it has a honeycombed appearance. The first kneading distributes the yeast