Old-fashioned Wholewheat Bread

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Bread Recipe = Old-fashioned Wholewheat Bread - Makes large loaf

1 x 10 g packet instant dried yeast
1 kg wholewheat flour
7 ml salt
625 ml warm water
15 ml honey
25 ml oil
500 ml white flour
250 ml crushed wheat
10 ml water
5 ml sugar

In a large bowl mix yeast, 750 ml wholewheat flour and the salt. Mix together the 625 ml warm water, honey and oil. Stir thoroughly into the flour mixture to make a sloppy, porridge-like dough. Cover and leave in a warm place for 15 minutes. Add the white flour, crushed wheat and the remaining wholewheat flour, and knead very well until mixture makes a firm, smooth ball.

You may have to add a little more water or a little more flour, as flours differ in their absorption capacity.

Shape dough into a loaf to fit one large or 2 medium oiled and floured loaf tins. Cover and leave in a warm place for 40 minutes to 1 hour, until well risen.

Mix the 10 ml water with the sugar and brush the top to give it a good colour when baked. Bake at 200 OC for 30 minutes, then at 180 C for another 30 minutes.

Turn out - the loaf should sound hollow when rapped on the bottom. Cool on cake rack.