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Whole Wheat Splits Recipe
|Cake compressed yeast||1 Ounce|
|Whole wheat flour||1 Pound (4 Cups)|
|All purpose flour||1 Pound, sifted (4 Cups)|
|Lard||1⁄2 Ounce, melted (1 Tablespoon)|
Serving size: Complete recipe
Calories 3347 Calories from Fat 241
% Daily Value*
Total Fat 28 g42.5%
Saturated Fat 7.8 g39%
Trans Fat 0 g
Cholesterol 13.5 mg
Sodium 1978.2 mg82.4%
Total Carbohydrates 680 g226.8%
Dietary Fiber 69.9 g279.5%
Sugars 3.1 g
Protein 111 g222.8%
Vitamin A 0.8% Vitamin C 0.05%
Calcium 22.9% Iron 219.9%
*Based on a 2000 Calorie diet
Mix the flours and salt together in a warmed bowl and make a well in the centre.
Pour in the yeast, lard and remaining liquid.
Draw enough flour into the liquid to form a thick batter.
Sprinkle some of the flour over this mixture and leave in a warm place for about 45 minutes, until spongy.
Do not knead, but mix together with a spoon or knife to the consistency of a soft paste.
Dust with flour and leave for 30 minutes in a warm place until well risen.
Turn onto a floured surface and roll lightly to a square, about 1 inch thick.
Place on a greased baking sheet and put into an oiled polythene (plastic) bag.
Leave for about 15 minutes.
Remove from the bag.
Bake in a moderately hot oven, 400°F, Gas Mark 6 for 15-20 minutes.
Cool on a wire tray.
When cold, cut into squares.