2 loaves
2 lb - 8 cups (.91 kg) wholewheat flour
1.5 tsps sea salt
26 - 28 fl oz.cups (.8 l) warm water (100F/38C)
2 tsps dry yeast
2 tsps honey, Barbados sugar or black molasses
Mix salt with the flour
Place 3 tbsp of the water in a warm cup, sprinkle the dried yeast on top and leave for two minutes.
Add honey, molasses or sugar; stir and leave for 10 - 15 minutes, by which time it should be a thick creamy froth.
Make a well in the centre of the flour and pour in the yeast mixture and the rest of the water.
Mix well - by hand is best - working from the sides to the centre, until the dough feels elastic and leaves the sides of the bowl clean. flours tend to vary in how much water they take up - the dough should be slippery. Adjust as necessary.
Divide the dough into two 2 pint size bread tins which have been warmed and buttered.
Put the tins in a warm draught free place for about 20 minutes or until the dough is within 1/2 inch of the top of the tins.
Bake in a fairly hot oven - 400F for 35 to 40 minutes. If the loaf sounds hollow when the top is knocked, it is done.
THE GORDON GRANT LOAF variation:
Substitute 1/2 cup medium cut oatmeal for 1/2 cup flour. The oatmeal enhances the lovely nutty flavour of the bread and increases its moisture keeping quality.
Before baking, sprinkle the loaves with sesame seeds thickly on top and press them down gently to make them adhere.
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