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Wholegrain Bread




Source of Recipe


probably goodies and grains






List of Ingredients



• 400g multigrain/country or malt and barley flour
  
• 300ml skimmed milk
  
• 300ml warm water
  
• 7g dried yeast (fermipan)
  
• 2 tsp castor sugar
  
• 1/2 tsp salt (optional)
  






Instructions



1. Measure flour into large mixing bowl. Sprinkle over salt.
   
2. Mix yeast with 1 tsp warm water into a stiff lump. Blend in castor sugar. Warm milk and water to "blood temperature"
   
3. Stir yeast thoroughly through warm liquid. Allow to stand for 10 minutes.
   
4. Make a well in the centre of flour. Add in liquid. Fold only sufficient flour from edges to make a creamy paste, not dough (yet). Cover and leave for 15 minutes.
   
5. Turn rest of flour into mizture. Turn onto floured kneading board and knead for 10 minutes, dusting with plain flour when sticky. The dough wil become elastic when kneaded.
   
6. Place dough in lightly greased warm bowl. Coverwith warm damp teatowel. (clean one of course) Leave until doubled 30-45 minutes. Remove top rack from oven and preheat oven to 200C
   
7. When dough ha doubled, place on a lightly floured board and shape to fit tin. Dough will fall when shaping. Do not knead.
   
8. Put into lightl greased bread tin or on lightly greased tray.
   
9. For a soft top, lighly oil qith margarine or butter. Leave uncoated if you prefer a crisp top. Cover with warm moist (CLEAN) clth in a warm place until risen by about 3/4 (prob the same cloth as before)
   
10. Bake on the middle rack of a preheated oven (200C) for 20 minutes for a soft loaf, 25 minutes for medium texture or 30 minutes for a crusty loaf. Extra crusty happens if you spray with water halfway through cooking.
    
11. Turn onto wire rack to cool