Wholemeal loaf

Ingredients

  • 400g (2 cups) Manx Queen flour
  • 400g (2 cups) Laxey Glen Mills wholemeal flour
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 4 teaspoons active dry yeast
  • 375mls (2 1/2 cups) water
  • 1 tablespoon butter or lard
  • milk
  • 2 tablespoons cracked wheat (optional)

Preparation

  1. Blend the two flours and sift.
  2. Add any grist left in sifter to flour.
  3. Mix half the flour, the salt and sugar in a warm mixing bowl, stir in yeast.
  4. Heat butter or lard with 1 cup water, add remaining water and cool to lukewarm.
  5. Add to dry ingredients.
  6. Beat 2 minutes on mixer or 300 strokes by hand.
  7. Blend in remaining flour and knead to a soft, elastic dough.
  8. Allow to double in size, knead, shape and prove a second time.
  9. When loaves have risen brush tops with milk and sprinkle on cracked wheat if used.
  10. Bake in a moderately hot oven 190-200C  for 35 to 40 minutes.

Submit your recipe


*


* Required field