Wholemeal Bread

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 3lb wholemeal flour
  • 1oz Salt
  • 1oz sugar
  • oz fresh yeast
  • pints warm water


    Take half the flour and make into a batter with all the water. Cream the yeast with two tablespoons of warm water and mix well into the batter. Cover the basin with a damp cloth and let the batter stand for fifteen minutes. Add the rest of the flour, salt and sugar, and make the dough. Mix well and knead for ten minutes. Warm and lightly grease four 1lb-loaf tins, and divide dough between them. Flatten each piece and roll up to fit lengthwise in the tin, pressing down to avoid cracks and folds. Leave for one hour in a warm place until the dough doubles in volume. Bake at 450°F, 230°C, gas mark 8 for forty-five minutes, turning the loaves (move them through a right angle in the oven) half-way through cooking time. Turn out the loaves on to a wire tray and cool thoroughly before cutting.