Stoneground Whole Wheat Bread
|Fresh compressed yeast||1⁄2 Ounce|
|Warm water||3⁄4 Pint|
|Stone ground whole wheat flour||1 1⁄2 Pound (6 Cups)|
|Rock salt||2 Teaspoon|
|Clear honey||1 Tablespoon|
|Oil||1 1⁄2 Teaspoon|
Cream the yeast with 2 tablespoons (3T) of the water.
Place flour and salt in a warmed bowl, make a well in the centre and pour in the yeast liquid, honey, oil and remaining water.
Draw the ingredients together and beat until the dough comes cleanly away from the sides of the bowl.
Turn onto a floured surface and knead for 8 minutes until smooth and elastic.
Place in a bowl, cover with a damp cloth and leave in a warm place for 1 1/2 hours or until doubled in bulk.
Knead vigorously for 10 minutes on a floured surface.
Divide in half and form each piece of dough into a round.
With the point of a sharp knife, mark a cross on the top.
Place on a greased baking sheet.
Put inside an oiled polythene (plastic) bag and leave in a warm place for 30-45 minutes until well risen.
Remove from the bag.
Dust with a little wholemeal flour and bake in a very hot oven, 475°F, Gas Mark 9 for 15 minutes.
Reduce the temperature to hot, 425°F, Gas Mark 7 and lower the shelf.
Continue to bake for 25-30 minutes.
Cool on a wire rack.