Breadcrumbs | Tofu Korma | Broccoli Korma | Red Chilli Relish | Cauliflower Sweet Potato Mushroom Curry | Vegan Spice Shepherd’s Pie | Winter vegetable curry | Wholemeal bread |
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 g Wholemeal Flour |
| 10 g Salt |
| 30 g Margarine |
| 30 g Active Yeast |
| 850 ml Water |
| 1 tsp 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, mix well. |
| 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. |
| Place in a greased bread tin. |
| Bake for 30-35 minutes, or until top is golden brown. |