Wholemeal Bread


  • 2 lb. (1 k.) wholemeal flour
  • 1 teaspoon salt
  • 1 oz. (30 g.) yeast
  • 2 teaspoons sugar
  • ½ pint (3 dl.) water
  • ½ pint (3 dl.) milk


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 folded towel. Set the basin in a warm place for about 20 minutes or until the yeast begins to work and form bubbles on the top of the batter. Then mix in the meal from the sides of the basin and make a dough, using a little more warm milk or water if necessary. Give this 3 or 4 minutes’ kneading and put back in the bowl in a warm place for 1¼ hours (it should double its size). Then divide the dough into two or three small greased bread tins, half filling each of them. Cover again with a clean cloth, and set the dough to rise in a warm place for a further 15 minutes. Bake the loaves in a hot oven, 425° F., gas mark 7, until they sound hollow when tapped on the bottom (from ¾ to 1 hour). When sufficiently cooked, turn out the bread on to a wire rack, and allow free circulation of air round it while cooling.