Quick brown bread

Name: Quick brown bread
Cuisine: Northern Europe
Ingredients: 225 g (½ lb) coarse wholemeal flour; 225 g (½ lb) 81% wheatmeal flour; 275 ml scant (½ pint) warm water, just above hand-hot; 25 g (1 oz) fresh or 15 g (½ oz) dried yeast; 25 g (1 oz) fresh or 15 g (½ oz) dried yeast; ½ teaspoon black treacle; 25 g (1 oz) butter; 15 g (½ oz) salt; squeeze of fresh lemon juice

Preparation info

Difficulty
Easy

Appears in

British Cooking

By Caroline Conran

Published 1978

About

This loaf should rise very fast. It tastes delicious but slightly lacks the elasticity of breads that take longer to make. It is the lemon juice which helps the yeast to grow so rapidly.

Ingredients

225 g (½ lb) coarse wholemeal flour
225 g (½

Europe
United Kingdom
Bread
Vegetarian

Method

Mix the two kinds of flour together in a bowl and put it to warm, either on top of a very gentle grill or in a low oven. Measure out 275 ml (½ pint) of warm water, add the treacle and lemon and keep it warm.

Put the yeast in a cup and mix it with 3-4 tablespoons of treacly water. Leave in a warm place.

Add the butter, melted, and salt to the jug of warm water. When the yeast has