Irish wholemeal bread
Posted: Mon Feb 28, 2005 9:49 am
From start to finish, this bread takes one and a half hours to make but the time you are working on it is only a couple of minutes.
Ingredients.
450g (1lb )of wholemeal flour
or 400 (14oz)of wholemeal plus 50g (2oz) of strong white flour
1 teaspoon of salt
1 teaspoon of black treacle
425ml (15fl oz water at blood heat (mix yeast with 150ml (5fl oz) of lukewarm water.
25g (1oz) fresh yeast
sesame seeds, optional.
13 x 20cm (5 x 8in) bread tin greased with sunflower oil.
Preheat the oven to 230 degrees C/ 450 degrees F Gas 8.
Mix the flour with the salt. The ingredients should all be a room temperature.
In a small bowl or Pyrex jug,
mix the treacle with 150ml (5fl ox) of water and crumble in the yeast.
Stir the bowl for a few minutes in a warm place to allow the yeast to start to work. After about four or five minutes it has to be creamy, slightly frothy appearance.
When ready, stir and pour it, with all the remaining water, into the flour to make a loose dough.
The mixture should be too wet to knead. Put the mixture into the greased tin. Sprinkle the top of the loaves with sesame seeds if you like.
Cover the tin with a tea towel to prevent a skin from forming.
Leave to rise.
Just before the bread comes to the top of the tin, about 10 to 15 minutes depending on the temperature of the kitchen, remove the tea towel and pop the loaf in the oven for about 50/60 minutes until it looks nicely browned and sounds hollow when tapped.
It will rise a little further in the oven.
Enjoy with Irish or Scottish butter and jam.
Ingredients.
450g (1lb )of wholemeal flour
or 400 (14oz)of wholemeal plus 50g (2oz) of strong white flour
1 teaspoon of salt
1 teaspoon of black treacle
425ml (15fl oz water at blood heat (mix yeast with 150ml (5fl oz) of lukewarm water.
25g (1oz) fresh yeast
sesame seeds, optional.
13 x 20cm (5 x 8in) bread tin greased with sunflower oil.
Preheat the oven to 230 degrees C/ 450 degrees F Gas 8.
Mix the flour with the salt. The ingredients should all be a room temperature.
In a small bowl or Pyrex jug,
mix the treacle with 150ml (5fl ox) of water and crumble in the yeast.
Stir the bowl for a few minutes in a warm place to allow the yeast to start to work. After about four or five minutes it has to be creamy, slightly frothy appearance.
When ready, stir and pour it, with all the remaining water, into the flour to make a loose dough.
The mixture should be too wet to knead. Put the mixture into the greased tin. Sprinkle the top of the loaves with sesame seeds if you like.
Cover the tin with a tea towel to prevent a skin from forming.
Leave to rise.
Just before the bread comes to the top of the tin, about 10 to 15 minutes depending on the temperature of the kitchen, remove the tea towel and pop the loaf in the oven for about 50/60 minutes until it looks nicely browned and sounds hollow when tapped.
It will rise a little further in the oven.
Enjoy with Irish or Scottish butter and jam.
