Basic Brown Bread
|Strong wheatmeal flour||1 1⁄2 Pound (750 Grams)|
|Salt||1⁄2 Ounce (15 Grams)|
|Butter/Lard||1⁄2 Ounce (15 Grams)|
|Fresh yeast/2 teaspoons dried yeast mixed with 1 teaspoon caster sugar||1⁄2 Ounce|
|Warm water||18 Fluid Ounce (575 Milliliter)|
Mix the flour and salt in a large bowl.
Add the fat and rub into the mixture.
Blend the fresh yeast with the warm water.
If you are using dried yeast follow the instructions on the packet or dissolve the sugar in the warm water, then sprinkle over the yeast.
Set both types aside in a warm place for about 10 minutes or until it becomes frothy.
Use a wooden spoon to mix the yeast liquid into the flour.
Continue to work the dough until it leaves the sides of the bowl clean.
Turn out on to a clean board or work surface and knead thoroughly for about 10 minutes.
Shape the dough into a ball and return to the bowl.
Place the bowl inside a large polythene bag or cover it loosely with clingfilm and set it aside in a warm place until the dough has doubled in size.
Turn the risen dough on to a board or work surface and knock it back.
Knead it again lightly.
Grease and warm a 23 x 12 cm (9 x 5 inch) loaf tin or use ten mini tins.
Shape the dough and allow it to rest again for about 10 minutes.
Flatten the dough, then pull the sides over the centre and tuck over the ends.
Put the dough in the tin or tins, smooth side up, and replace in the polythene bag or cover with clingfilm.
Leave until the dough has risen to the tops of the tins.
Bake in a preheated oven, 230°C (450°F), Gas Mark 8, for 30-40 minutes.
For a soft crust, dust with flour before baking.
For a crisp crust, brush with salted water.