Post by Paulinemom on Sept 12, 2006 19:07:54 GMT
Ingredients:
2lb (4 cups) cups of stoneground wholemeal flour
2 tablespoons sugar
4 - 8 oz (1/2 to 1 cup) warm water
2 teaspoons dry yeast
1/2 teaspoon salt
Method:
Dissolve the sugar in the warm water
Add the yeast to the sugar water mixture.
Let it stand for 15 minutes.
Cook’s Note: When the yeast starts to ‘work’ with the sugar water, a brown froth appears on the surface of the liquid.
Mix flour, salt and the prepared yeast mixture together to make a dough.
Knead enthusiastically until the dough can be pulled away from the side of the bowl, or until it becomes elastic-like.
Add more water (a little at a time) or dust with flour as required to get the texture right.
Cook’s Note: Within limits, the more you knead the dough, the lighter the bread will be. I just knead until I am tired and really 'need' a cup of tea!
Put the dough into a large loaf tin or mould gently into flattened balls and put onto a baking tray.
Leave the dough in a warm place to prove (until it doubles in size). This can take around 1-2 hours depending on temperature.
Bake in a moderate (350 or 375 degrees) oven for approximately 45 to 55 minutes. ...or for rolls about 15 minutes.
Cook’s Note: This recipe makes excellent rolls and loaves for ‘same day’ use. It produces a coarse texture and a fairly hard crust and fills a hungry stomach fast.