Wholemeal Bread

Into a large bowl put

• 1 cup boiling water
• 1 teasp. sugar - stir and add
• 2 cups cold water - then sprinkle on top
• 2 teasp. dried yeast - just ordinary kind from supermarket.

Cover bowl with clean teatowel and leave 20 mins. or so.

Mix in to frothy yeast-water

• 6 cups wholemeal flour with
• 2 teasp. sugar and
• 2 teasp. salt

When well mixed spoon dough into 2 well-greased tins.

Turn oven to just-on for 5 minutes till warm. Cover tins with damp teatowel and stand them on a wooden chopping board, or thick newspaper, in oven. Make sure oven is OFF.

Leave bread to rise just over 1 hour. Remove tins on board from oven very GENTLY or bread will collapse if it is knocked.

Set oven to 200 C. Carefully remove teatowel from bread. When oven is ready, put bread gently in and re-set to 180 C.

Bake 30 minutes or till bread is golden brown, then tip it out of tins on to cooling rack.

Bread will only rise as high as the sides of the tins so choose deep tins. Have them well greased. They do not need washing afterwards - just wipe clean and store dry. It does not matter what size cup you use as the proportions will stay the same.

Better nutrition may be added to bread by mixing in any extras, but for every 1 cup of dry ingredients, add 1/2 cup extra water. Local bulk-foods shop has all ingredients, if you ask where they are.

• 1/2 cup soya flour
• 1/2 cup ground linseed
• 1/2 cup wheatgerm
• Also sunflower seeds and pumpkin seeds if ground to flour in food processor.

Bread will be more firm for slicing next day and stores well, sliced, in freezer.