Makes 3 small loaves
13/4 lb (800g) stoneground wholemeal flour
2 level teaspoons salt
3/4 oz (20g) fresh yeast
1/2 oz (15g) soft dark brown sugar 11/4 pint (700ml) tepid water
This recipe for a wholemeal loaf is very easy and quick to make. The recipe was developed by Mrs Doris Grant, a pioneer of the wholefood movement. Success depends on having the flour and baking tins thoroughly warmed and the yeast frothy so that it works quickly.
Put the flour and salt into a large mixing bowl and sef in a warm place along with three greased bread tins until thoroughly warmed. Dissolve the yeast in 1/4 pint (150ml) of the water and stir in the sugar. Set in a warm place for 10 minutes until frothy.
Add the yeast together with the remaining water to- the dry ingredients and mix to a wet, slippery dough. Spoon at once into the warmed bread tins. Loosely cover with cling film and set in a warm place for about 40 minutes, or until the dough has reached the tops of the tins.
About 15 minutes before baking, heat the oven to 375°F (190°C) or Gas no. 5. Place risen loaves in centre of oven and bake for 50-60 minutes. Turn out on to a wire rack and leave until completely cool. This bread keeps for about 5 days.