Farmhouse bread

Farmhouse bread

By
From
Encyclopedia of Food and Cookery
Makes
2

Ingredients

Quantity Ingredient
900g wholemeal flour
2 teaspoons salt
1 tablespoon sugar
30g compressed yeast
or 2 1/2 teaspoons dry yeast
435ml lukewarm water
1 tablespoon oil
1 egg, beaten, to glaze

Method

  1. Mix the flour, salt and sugar in a warmed bowl. Blend the yeast with a little of the water, then stir into the remaining water and add to the dry ingredients with the oil. Mix to a soft dough. Turn out onto a lightly floured surface and knead for 10 minutes, until dough is smooth and does not stick to the fingers. Place dough in a lightly oiled plastic bag, and leave in a warm place for 1 hour or until doubled in size.
  2. Knock back firmly with the knuckles to remove air bubbles, then turn out onto a floured surface and knead again for 5 minutes. Divide dough into 2 pieces. Pat each one out to a rectangle, then fold into 3 and place in 2 greased loaf tins. Cover with a damp cloth and leave in a warm place for 30–40 minutes, until dough has risen to the tops of the tins. Brush the tops with beaten egg and bake in a preheated very hot oven for 40 minutes, or until well risen, brown, and hollow when tapped on the bottom. Cool on a wire rack.
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