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Wholemeal Yeast Bread

(Made with Strong Wholemeal Flour)
(For 4 x 900g (2lb.) loaves)
1.8kg (4lbs.) Strong Wholemeal Flour
2 X 7g Sachets Fast Action Yeast
1 teaspoon Salt
2 Tablespoons Molasses
2 Tablespoons Malt Extract
110g (4 oz.) Pinhead Oatmeal
1.2 litres(40 oz.) Warm Water
110g (4 oz.) Softened Butter
1 Egg
2 tablespoons Pinhead Oatmeal
Put the flour,yeast, and salt in a large bowl.
Add in the Molasses and the Malt Extract.
Add in the Oatmeal.

Add the warm water to the bowl and blend all the ingredients together.
Knead the mixture in the bowl until the bowl comes fairly clean then put it out on a lightly floured counter.
Now you want to knead it for at least 5mts.
After this kneading put the softened butter into the centre of the dough and then knead this into the dough.
You will need an extra handful or two of flour to throw on the yeast as it gets sticky with the butter, it should be smooth again in about two minutes more kneading

Oil your four tins well and, if they are not well seasoned (or Non-stick) it is a good idea to line the bottom with some tinfoil or greaseproof paper.
Divide the dough between the four tins, paint the tops with some egg wash and sprinkle over more of the pinhead Oatmeal.
Put these in a warm place for at least an hour (if not warm enough they can take a lot longer,I sometimes light the oven to its lowest and put them in the grill space over the oven) They should rise well over the tops of the tins .
Pre Heat the oven to Gas 7, 220C, 425F.
Cook the loaves at this temperature for 30 mts.
Shake them out of their tins and put them back for another 10mts to crisp the base and sides. Let them cool before eating or freezing



April 14, 2006 09:12 PM | 0 Comments
  Martin Dwyer
Consultant Chef