| 477 | 478 | 479 | 480 | 481 |
| 1 | 121 | 242 | 362 | 483 |
|
Granny White
Wheatgerm Bread
Yield: 2 x 450g loaves
4
1
6
2
6
1
2
2
1
teaspoons dried yeast
teaspoon caster sugar
00 ml warm water
5 g butter or vegetable fat
25 g wholemeal flour
75 g wheatgerm
teaspoons salt
teaspoons malt extract
egg, beaten
Blend the yeast with the sugar and a little of the warm water and
leave for about 20 minutes until frothy.
Rub the fat into the flour, wheatgerm, salt and malt extract and
make a well in the centre. Stir in the yeast mixture and the
remaining water and mix to form a soft dough. Knead well until
elastic and no longer sticky.
Place in an oiled bowl, cover with oiled clingfilm and leave in a
warm place for about an hour until doubled in size.
479
Page
Quick Jump
|