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Prep Time: 120 Minutes Cook Time: 30 Minutes |
Ready In: 150 Minutes Servings: 4 |
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Always turns out well, but needs plenty of time to rise. This is a recipe from an English magazine, passed along with a stamp of approval from my great Aunt. Since my recipes are a collection of American and European, I rely on my kitchen scale. I've never converted this recipe to American measurements. I added the gluten to the recipe as it improves the rise. I slice and freeze the second loaf. Then, pull out as many slices as I need for toast each morning. Ingredients:
750 g whole wheat flour |
2 teaspoons salt |
1 tablespoon yeast |
2 tablespoons gluten |
2 tablespoons oil |
1 tablespoon honey |
550 ml warm water |
1 egg |
Directions:
1. Mix flour, salt, yeast and gluten together in mixing bowl.
2. Stir honey and oil into warm water, then stir into the flour mixture.
3. Mix to a soft, manageable dough.
4. Knead on a lightly floured surface for 10 minutes (or 5-7 minutes in a mixer with a dough hook).
5. Form into two loaf shapes and place in greased loaf tins, or shape into a ball and place on a baking sheet.
6. Cover the dough and leave to rise to the top of the tins - about 90 minutes.
7. Preheat the oven to 450F.
8. Beat the egg with a pinch of salt and, just before baking, glaze the loaves.
9. Bake at 450F for 20 minutes, then reduce heat to 350°F Bake an additional 10 minutes, or until the loaf sounds hollow when tapped.
10. Cool bread on wire racks completely before slicing.
11. If desired, freeze second loaf.
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