Wholemeal Bread

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • 2 lb. (1 k.) wholemeal flour
  • 1 teaspoon salt


Prepare the yeast. Put the meal and salt into a warm basin and make a well, leaving a thick layer of meal at the bottom. Add the milk and water, which should be at a lukewarm temperature, to the yeast and pour in to the centre of the meal. Work in some of the meal gradually with the tips of the fingers until a batter is formed. Sprinkle a little dry meal over the top and cover the basin with a