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Cathy's wheatmeal bread
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Cathy's wheatmeal bread
- Preparation time: 40 minutes, plus rising
- Cooking time: 15 - 25 minutes plus cooling
-
Total time:
1 hour 35 minutes
to 1 hour 45 minutes
Makes: 12 rolls or 2 x 1kg loaves
Ingredients
- 25g fresh yeast, or 12g dried yeast
- 3 tsp caster sugar
- 500g wholemeal bread flour
- 500g strong white bread flour
- 3 tsp salt
- 50g cold lard or white vegetable fat, cubed
Method
- If you're using dried yeast, whisk it with 1 tsp of the sugar and 575ml lukewarm water. Set aside for 15 minutes until the mix begins to froth.
- Put the flours into a bowl and mix in the salt and remaining sugar. Add the lard or vegetable fat and rub in until completely incorporated. Make a well in the centre of the flour.
- If using fresh yeast, crumble it into 575ml lukewarm water. Pour the yeast water (dried or fresh) into the flour. Mix, first with a spoon, then with your hand, until the sides of the bowl are clean. Turn out on to a floured board and knead for 10 minutes or until smooth and elastic. Put in a clean bowl, cover and leave in a draught-free place for 30-45 minutes or until doubled in size. Meanwhile, preheat the oven to 220°C/gas 7 and grease and line two 1kg loaf tins. If you want to make rolls, grease a baking sheet.
- Knead the dough again, knocking out the air. Shape into loaves and put in the tins, or shape into 12 rolls and put on the baking sheet. Set aside in a draught-free place for 10 minutes.
- Bake the loaves for 20-25 minutes, and the rolls for 15 minutes, or until golden brown. The loaves should slip out of the tins easily with a gentle tap and the bases should sound hollow when tapped. If not, put them back in the tin and cook for 5 minutes more. Cool on a wire rack.
Comments
This recipe was first published in October 2002.
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