Wholemeal bread
Classic wholemeal recipe, great for mopping up those sauces

Serves 8 (Estimated) Rating 4/5

Prep Time 60 Minutes Cooking Time 60 Minutes

Ingredients |
1.7 Gram Wholemeal Flour |
10 Gram Salt |
30 Gram Margarine |
30 Gram Active Yeast |
850 Millilitre Water |
1 Teaspoon Sugar |
Method |
Preheat the oven to No 7/425F/220C |
Sieve the flour and salt into a large bowl |
Rub in the margarine |
Mix the yeast in the hot water and then add the sugar |
Add to the flour and mix into a dough |
Kneed well |
Cover with a damp cloth |
Leave in a warm place for 1 hour or until it has doubled in size |
Kneed well and split into 2 equal parts |
Place in two well-greased bread tins |
Prove in a warm place until the dough has doubled in size |
Bake for about 15 minutes |
Reduce to No 6/400F/200C and bake until golden brown and cooked inside |
To test slide a knife into the center and check it comes out dry |