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Wholemeal Bread

Vegan.World's picture
  Stoneground wholemeal flour 1 1⁄2 Pound (680 Grams)
  Soya flour 4 Ounce (115 Grams)
  Sea salt 1 1⁄2 Teaspoon (1 Heaped Teaspoon)
  Fresh yeast/1/2 ounce / 15 grams dried 1 Ounce
  Lukewarm water 1 Pint (570 Milliliter)

1. Mix dry ingredients.
2. Preheat the oven to 400°F/200°C (Gas Mark 6).
3. Grease loafing tins with fat.

4. Whisk yeast in a little of the water and pour into well in the flour.
5. Add remaining water and mix thoroughly first with a spoon and then kneading slightly by hand.
6. Form into two small loaves, using a little more flour if the mixture has been too wet.
7. Place in greased tins and leave in a warm place to rise for about 15 minutes, covering with a cloth or putting in a polythene bag.
8. Bake 1 hour in the preheated temperature w to commence, then allow to fall to 350°F/180°C (Gas Mark 4).
9. Make dough but using only half quantity.
10. Add 3 oz (85 g) raw cane sugar, 2 02 (85 g) white fat and 4 oz (115 g) of any dried fruits, also a little spice if liked.
11. Allow a little longer time for rising than for the bread.
12. If possible leave it to rise 15 minutes before shaping.
13. Then knead slightly, put in tin and leave a further 10 minutes.

14. Use the dough in recipes as desired.

Recipe Summary

Difficulty Level: 
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes

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