Whole Wheat Bread Sweetened With Honey
|Fresh yeast||1 Ounce (25 Gram)|
|Lukewarm water||1 1⁄2 Pint (900 Milliliter)|
|Stone ground whole wheat flour||3 Pound (1.5 Kilogram)|
|Vegetable oil||1 Tablespoon|
Mash the yeast and 1 1/2 tablespoons of the water together to make a smooth paste.
Leave in a warm, draught-free place for 15 minutes or until frothy.
Put the flour and salt into a mixing bowl and make a well in the centre.
Add the yeast mixture, honey, remaining lukewarm water and oil.
Gradually draw the flour into the liquid, mixing to a dough.
Turn the dough out of the bowl and knead for 10 minutes or until elastic and smooth.
Return to the bowl and sprinkle the dough with a little flour.
Cover and let rise in a warm, draught-free place for 1 to 1 1/2 hours or until almost doubled in bulk.
Knock back and knead the dough again for about 10 minutes.
Cut it into four pieces and shape each piece into a loaf.
Put into four greased 500 g/1 lb loaf tins.
Alternatively, put the dough into well-greased, clay flower pots for an unusual shape.
Cover and let rise in a warm place for 30 to 45 minutes or until risen to the tops of the tins.
Bake in a very hot oven (240° C/475° F or Gas Mark 9) for 15 minutes.
Reduce the oven temperature to hot (220° C/425° F or Gas Mark 7) and bake for a further 25 to 30 minutes.
To test if the loaves are cooked, tip them out of the tins and rap the bottoms with your knuckles.
They should sound hollow.
Cool on a wire rack.