Whole meal Bread Recipe
Ingredients
| Wholemeal flour- 3 lb | ||
| Salt | 2 Tablespoon | |
| Brown sugar | 2 Tablespoon | |
| French yeast- 2 oz | ||
| Lard | 1 Ounce | |
| Warm water | 1 1/2 Pint | |
Directions
GETTING READY
1. Start by preheating the oven to 450°F
MAKING
2. In a bowl, mix the flour, salt and sugar together, and rub in the lard
3. Take another bowl, and in it, blend the yeast with water also add in flour and mix to scone like dough
4. Take the dough and knead it properly, and shape the into a ball, then place dough in an oiled polythene bag, set aside till the size increases
5. Once the dough rises, turn on to a board and knead again till it becomes firm, cut the dough and divide into 2 or 4, take each piece and flatten it by using your knuckles, then place dough pieces in loaf tins
6. On the loaf tins, take salted water and brush the tops, place tin into an oiled polythene bag, set aside for sometime til the dough comes out of the tin, let it be for 1 hours at room temperature
7. Finally bake the loaves on the middle shelf of the oven for 30-40 minutes, once baked transfer dough on a wire rack, and cool it
SERVING
8. Serve with tea or coffee
1. Start by preheating the oven to 450°F
MAKING
2. In a bowl, mix the flour, salt and sugar together, and rub in the lard
3. Take another bowl, and in it, blend the yeast with water also add in flour and mix to scone like dough
4. Take the dough and knead it properly, and shape the into a ball, then place dough in an oiled polythene bag, set aside till the size increases
5. Once the dough rises, turn on to a board and knead again till it becomes firm, cut the dough and divide into 2 or 4, take each piece and flatten it by using your knuckles, then place dough pieces in loaf tins
6. On the loaf tins, take salted water and brush the tops, place tin into an oiled polythene bag, set aside for sometime til the dough comes out of the tin, let it be for 1 hours at room temperature
7. Finally bake the loaves on the middle shelf of the oven for 30-40 minutes, once baked transfer dough on a wire rack, and cool it
SERVING
8. Serve with tea or coffee
Chef
