Wholemeal bread


  • 3lbs wholemeal flour
  • 2 level tbs salt
  • 2 level tbs sugar
  • 2 0z fresh yeast
  • 1.5 pints water


  1. Sieve flour, salt and sugar into a bowl. rub/ mix yeast into flour.
  2. Make a well in the flour and add water to centre, mix flour in evenly.
  3. Kneed thoroughly then cover and prove until it has doubled in size. In a warm place this should take 1 to 2 hours… in cooler places 6 – 24 hours.
  4. Knead thoroughly and divide dough and shape as required.
  5. Brush the tops of the loaves with a mixture of 1tsp salt and 2 tbs water, then prove for 30-40 minutes and re-brush. This gives the bread a crisper crust.
  6. Bake in a preheated oven 3rd or 4th shelf from the bottom of the oven. Bake at 230-240C, 450-475F, Gas Mark 8-9 for 40 -45 minutes.
  7. When cooked the loaves should have shrunken slightly from the sides of the tins and sound hollow when tapped on the base.

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