Wholemeal Bread

• Whilst doing some research on old Yorkshire recipes, I came across this one for a wholemeal loaf.
• I used wholemeal spelt flour.
• It is so easy and quick to make and the result is wonderful.
• The original recipe was for a much larger amount – I have cut it down.
• Milk is used in this recipe and I think this is why it is so good.
• There is no kneading or shaping.
• However you have to bake it in a tin.
• It has a super crunchy crust.

Ingredients

• 500g wholemeal spelt flour
• 15g of dried yeast
• 1 teaspoon of granulated sugar
• 125ml of lukewarm water
• 400ml of lukewarm milk
• ½ teaspoon of salt

Method

• Mix the yeast and sugar with the lukewarm water.
• Leave it to start frothing.
• Put the flour into a large bowl.
• Make a well in the centre.
• Stir in the yeast mixture and some of the lukewarm milk.
• Leave it for 10 minutes.
• *
• Beat in more of the milk to give a stiff batter.
• Add the salt and beat some more.
• Cover and leave to rise in a warm place for an hour.
• *
• Pre-heat oven to GM6 – 200°C.
• Very well grease a 20 cm diameter baking tin.
• Using a large spatula put the dough into the tin.
• Leave for 20 minutes.
• Bake for 40 – 45 minutes.