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.