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