Hislop's wholemeal bread
Ingredients:
Step 1. In large bowl:
10 cups (1.5kg) Hislops wholemeal flour
2 tsp (10g) salt
Step 2. In jug:
1 tbsp honey (or sugar)
1 tbsp dried yeast
1 1/2 cups warm water
Leave these ingredients until frothy.
Method:
When the mixture has frothed to near the top of the jug,
make a 'well' in the bowl of flour and pour in the liquid.
Mix thoroughly adding approximately another three-five cups warm
water (1 cup at a time) until you have incorporated all the flour
and have a dough that will hold together (The amount of water will
differ depending on how much water the flour absorbs).
Leave to stand for 5-10 mins in a warm place (room temperature is
fine) to allow the gluten to work. Mix again in the bowl
gathering the dough from the sides and pushing to the
centre.
Preheat oven to 50�C. Divide the dough between approx
two-three loaf tins that have been oiled and warmed. Fill to
approx 3/4 of the tins. Make a cut down the centre of the
loaf. Place in your oven set to 50�and let rise to the
level of the top of the tin. Then turn oven up to
200�C for 40 mins. When taking tins from the oven,
place on their sides for a few minutes before turning them
out.
(You can also leave the bread to rise in the tins in a warm place
if you already have your oven hot from cooking previously, then
when the bread has risen to the top, just cook the bread at
200�C for 40 minutes).
