W.A.L.T. - We Are Learning To....

increase our understanding of where and why grains and cereals fit in our everyday diet

Wholemeal Bread

This recipe gives a good sized loaf of traditional "brown" bread. Not only is it delicious, with the light texture children love, but it is also an excellent source of fibre. Use it for good hearty sandwiches or toast.

Makes a medium loaf (6-8 cup pan)

• 3 tsp Surebake yeast
• 1 1/2 cups warm water
• 2 tsp sugar
• 1 tsp salt
• 2 tbs oil
• 2 tbs gluten flour
• 2 tbs milk powder (optional)
• 1 1/2 cups Champion Wholemeal flour
• 1 1/2 cups plain flour
• 1 2 tbs wheatgerm (optional)

Handmade Bread Instructions:

Measure the first six ingredients (plus milk powder if using) into a large bowl, add 1 1/2 cups wholemeal flour and mix thoroughly. Cover and leave for 15 minutes or longer in a warm place.

Stir in the remaining flour and optional wheatgerm, add a little extra flour if necessary to make a dough just firm enough to knead.

Knead with the dough hook of an electric mixer or by hand on a lightly floured surface for 10 minutes, adding extra flour if necessary, until the dough forms a soft ball which springs back when pressed gently.

Turn in 2-3 teaspoons of oil in the cleaned, dry bowl, cover with cling film and leave in a warm draught-free place for 30-40 minutes.

Knead the dough lightly in the bowl for a minute, then pat into a square a little longer than the loaf pan. Roll the dough into a cylinder and place it in the sprayed or buttered pan, pressing it into the corners and levelling the top.

Leave to rise in a warm, draught-free place for about an hour, or until double the original size.

Bake at 200 degrees C for about 30 minutes or until the unmoulded loaf has a browned bottom and sides and sounds hollow when tapped.