Wholemeal Bread.
Ingredients.
450g (1lb) Wholemeal Flour
300ml (½ pint) Lukewarm Water
15g (½ oz) Fresh Yeast
1 tsp Salt
1 tsp Brown Sugar
¼oz (8g) Hing
Preparation.
Mix the flour salt and hing.
Dissolve the sugar in a little of the water and use to mix the yeast into a smooth thin paste, then add to the remaining water.
Make a well in the centre of the flour and pour in the liquid. Mix together well and then knead for at least 5 minutes, until it becomes a smooth, elastic dough.
Shape into a ball and place in a warmed lightly greased bowl, cover and leave in a warm place for an hour to allow it to rise. Turn out on to a floured surface and knock out all of the air. Shape into a ball and place on a warmed greased baking tray, cover and leave in a warm place for 35 minutes to allow it to rise, cut a cross in the centre (1.5cm (½ inch) deep) after about 20 minutes. Preheat oven to 230°C: 450°C: Gas 8 and bake for 35 - 40 minutes.