Cooking time: about 2 1/2 hours, including rising time
makes 1 large loaf
3/4 oz cake fresh yeast or 2 teaspoons dried yeast plus 1 teaspoon sugar
1 2/3 cups lukewarm water
3 cups all-purpose
3/4 pound whole wheat flour
1 tablespoon salt
1 tablespoon margarine
beaten egg or milk to glaze
oatmeal or cracked wheat
1. Mash fresh yeast with a little of the water, then stir in the rest of the water.
2. Alternatively, add the sugar to the water and sprinkle on the dried yeast.
3. Stir with a fork until dissolved. Leave in a warm place until puffed up and frothy.
4. Put the two flours into a bowl with the salt. Rub in the margarine. Make a well in the centre and pour in the yeast mixture. Gradually draw the dry ingredients into the liquid with a wooden spoon and continue mixing until the dough leaves the sides of the bowl. Work with your hands to amalgamate.
5. Knead until the dough is smooth and elastic. Then put it in a greased plastic bag and leave to rise in a warm place for 40 minutes or until doubled in bulk.
6. Punch back the dough and knead until smooth. Shape into a ball and place on a baking sheet. Cover with a cloth and leave to rise in a warm place for 1 hour.
7. Heat the oven to 230°C (450°F). Brush the dough with beaten egg or milk and sprinkle with oatmeal or cracked wheat. Cut a deep cross in the top of the dough. Bake for 30 - 35 minutes. Cool on a wire rack.
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This dough will make 16 brown rolls. Bake them on a greased sheet for 10 - 15 minutes.