Hearty Granny White

Hearty Granny White

Ingredients:
4 teaspoons dried yeast
1 teaspoon caster sugar
600 ml warm water
25 g butter or vegetable fat
625 g wholemeal flour
175 g wheatgerm
2 teaspoons salt
2 teaspoons malt extract
1 egg, beaten

Directions:
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
Granny White
Knead the dough again and shape into two greased 450g (1 lb) loaf
tins. Leave to rise in a warm place for about 40 minutes until
the dough rises just above the tops of the tins.
Pre−heat oven to 230 C / 450 F / Gas 8. Brush the tops of the
loaves generously with egg. Bake for about 30 minutes until golden
brown and hollow−sounding when tapped on the base.
480
Granny White
Zwieback