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Crusty Whole-Wheat Bread Recipe
|Fresh compressed yeast||3⁄4 Ounce|
|Warm water||35 Tablespoon (3/4 Pint + 3 Tablespoons)|
|Whole-wheat flour||2 Pound|
|Soft light brown sugar||2 Ounce|
Serving size: Complete recipe
Calories 3310 Calories from Fat 145
% Daily Value*
Total Fat 17 g26.7%
Saturated Fat 3 g14.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2015.9 mg84%
Total Carbohydrates 719 g239.7%
Dietary Fiber 112.4 g449.6%
Sugars 60.4 g
Protein 126 g252.1%
Vitamin A 1.6% Vitamin C 0.04%
Calcium 32.9% Iron 199.5%
*Based on a 2000 Calorie diet
Place the flour and salt in a warmed bowl and stir in the sugar.
Make a well in the centre and pour in the yeast and remaining liquid.
Draw the ingredients together and beat until the dough comes away from the sides of the bowl.
Turn onto a lightly floured surface and knead for 8 minutes to give a smooth, elastic dough.
Place in a clean bowl, cover with a damp cloth and leave in a warm place for 1 1/2 hours or until doubled in bulk.
Turn onto a lightly floured surface and knead again for 5-7 minutes.
Shape into a loaf and place in a greased 2 lb. loaf tin.
Put into an oiled polythene (plastic) bag and leave in a warm place to rise for 30-45 minutes until doubled in bulk.
Remove from the bag.
Bake in a hot oven, 450°F, Gas Mark 8 for 15 minutes.
Lower the temperature to moderately hot, 400°F, Gas Mark 6, put the bread on a lower shelf and bake for a further 30-35 minutes.
Turn out and cool on a wire rack.