Fresh Wholemeal Bread

    3 hours 40 minutes

    A scrumptious loaf of wholemeal bread that has a hint of brown sugar and malt extract. There's nothing like a fresh buttered slice of warm homemade wholemeal bread.

    Australian Capital Territory, Australia
    4 people made this

    Makes: 2 loaves

    • 2kg wholemeal flour
    • 60 dried yeast
    • 2 teaspoons brown sugar
    • 710ml warm water
    • 1/4 cup powdered milk
    • 3 1/2 teaspoons salt
    • 60g margarine
    • 1 large tablespoon malt extract

    Preparation:30min  ›  Cook:40min  ›  Extra time:2hours30min rising  ›  Ready in:3hours40min 

    1. Warm flour slightly in a large bowl. Mix yeast with 3/4 cup of the warm water and brown sugar. Combine flour, powdered milk and salt then rub in the margarine. Lightly stir in liquid yeast mixture then put in a warm place to rise, about 30 minutes.
    2. Turn out dough out onto a lightly greased bench then knead well. Add more flour or water if necessary. Set in a lightly greased bowl until doubled in size, about 90 minutes.
    3. Knock down the risen dough, then divide dough into to two greased and floured tins. Allow to rise for 30 minutes more, in a warm place. Bake at 230 degrees C for 10 minutes, then reduce heat to 200 degrees C then bake until loaf is cooked though, 20-30 minutes.

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