Whole Wheat And Ale Loaves
|Dried yeast||1 Tablespoon|
|Brown ale||3⁄4 Pint|
|Plain whole wheat flour||1 Pound|
|Strong flour||8 Ounce, sifted|
|Cheddar cheese||2 Ounce, grated|
Dissolve the dried yeast in 6 x 15 ml spoons (6 tablespoons) of the brown ale and leave in a warm place until frothy. Put the remaining ale and the butter in a saucepan and bring to the boil. Cool until lukewarm.
Mix the flours and salt together in a large bowl. Add the warm ale mixture and the yeast liquid and work to a dough. Turn onto a floured surface and knead for about 10 minutes, until smooth and elastic. Shape into a ball and place in a lightly oiled polythene bag. Leave to rise in a warm place until doubled in size.
Turn the dough onto a floured surface and knead for 2 to 3 minutes. Shape into 12 even-sized balls and place in a 25 by 20 cm (10 by 8 inch) oblong roasting tin. Cover lightly and leave to rise for 30 to 35 minutes, until doubled in size.
Sprinkle the cheese over the tops and bake in a preheated moderately hot oven (200°C/400°F, Gas Mark 6) for about 30 minutes. Cool on a wire rack. Break apart into small loaves for eating. Makes 12