|Wholemeal flour||3 Pound|
|Warm water||1 3⁄4 Pint|
Mix salt, sugar and flour in a large basin.
Dissolve the yeast in the warm water, add the melted fat, and mix with the flour to an elastic dough.
Knead well until smooth, cover with a cloth, to prevent surface evaporation, and set in a warm place to rise to double its size—about 1 hr
When the dough is sufficiently risen it has a honeycombed appearance.
The first kneading distributes the yeast and strengthens the gluten.
Knead the dough a second time to distribute the carbon dioxide gas which has formed.
Continue kneading until, when the dough is cut, there are no large holes in it, but do not knead too heavily.
Divide into the number of loaves required.
Place in warmed greased tins, making the top round.
Allow to prove or recover for 20 min or until the dough is well up to the top of the tin.
If the dough is over-proved it will collapse and give heavy bread.
Bake in top middle of a very hot oven (450° F., Gas 8) (to kill the yeast), for 10-15 min., then reduce heat to fairly hot (375° F., Gas 5) baking in all about 1 hr
When ready the loaf should have a hollow sound when knocked on the bottom, and should be well risen and nicely browned with a crisp crust.
Serving size: Complete recipe
Calories 5203 Calories from Fat 734
% Daily Value*
Total Fat 83 g128%
Saturated Fat 26.7 g133.7%
Trans Fat 0 g
Cholesterol 53.9 mg18%
Sodium 5940.8 mg247.5%
Total Carbohydrates 1003 g334.3%
Dietary Fiber 170.6 g682.4%
Sugars 10.6 g
Protein 191 g382.4%
Vitamin A 2.4% Vitamin C 0.09%
Calcium 50.2% Iron 303.8%
*Based on a 2000 Calorie diet