Wholemeal Bread Recipe
Ingredients
| 3 lb. wholemeal flour | ||
| Salt | 3 Teaspoon | |
| Sugar | 1 Teaspoon | |
| Yeast | 2 Ounce | |
| Lard | 2 Ounce | |
| Warm water | 1 3/4 Pint | |
Directions
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.
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.
Chef
