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Wholemeal Loaf Recipe

Ingredients: Serves 6-8

      • 1 beaten egg yolk
      • 750g wholemeal flour
      • 2 1/2 level tsp salt
      • 15g lard
      • 30g (1 oz) fresh yeast
      • 1 level tbsp soft brown sugar
      • 150ml (1/4 pint) tepid milk
      • 300ml (1/2 pint) tepid water


    1. Sift flour and salt in a warm bowl. Rub in lard. Cream yeast with sugar till it is liquid.
    2. Mix milk and water. Stir liquid into yeast mixture. Make well in the centre of flour.
    3. Pour in yeast mixture. Sprinkle some of the flour over yeast from edges of basin until bubbles form. Mix well.
    4. Knead dough till elastic and soft and sides of bowl clean. Turn out onto a floured board and knead well.
    5. Return to bowl and leave in a warm place for 45 minutes.
    6. Knead again on floured board. Divide dough into two. Lightly grease 2 deep 450g (1 lb) baking oblong tins.
    7. Put the dough in and allow the dough to rise another 15 minutes. Brush with egg.
    8. Bake in hot preheated oven of 175°C for 40 minutes or until firm.
    9. Turn oven to moderately hot 165°C after 10 minutes

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