Wholemeal Bread

Category: Cakes and Bakes

Servings

Makes two small loaves

Ingredients

400g/1lb strong breadmaking flour 1 1/2 tsp salt 15g/1/2 oz butter 15g/1/2oz fresh yeast 250ml/1/2 pint hand hot water

Method

Place the flour and salt in a large bowl, rub in the butter.

Mix the yeast with the water and add to the flour.

Turn onto the surface and knead until smooth and no longer sticky (about 10mins by hand).

Cut the dough in half to make two loaves. Shape and place in greased loaf tins or flower pots.  Brush with beaten egg or sprinkle with flour.

Cover with an oiled polythene bag and let it rise in a warm place until double in size (about an 1 hour).

Bake at 220C/425F/Gas 7 for about 25 mins or until bread sounds hollow when tapped on the bottom.