Recipe for Large Wholemeal Loaf with Carrs Flour

Large Wholemeal Loaf

By Hand or in a Breadmaker


2 Hrs prep

Bake 30-35 mins

INGREDIENTS

500g Carr’s Wholemeal Flour

1 tbsp Sugar

1½ tbsp Skimmed Milk Powder

1½ tsp Salt

25g Butter

1 tsp Fast Action Dried Yeast

more about yeast

Yeast is a living organism which produces carbon dioxide when it ferments. This gas naturally expands the dough helping to give the loaf a good volume. It also matures and develops the dough, providing flavour through the production of complex compounds.

Fast Action Dried Yeast (Easy Blend Yeast):
A powdered yeast which generally comes in sachets and can be added straight into your cake/bread mix. Used in all our recipes for ease.

Dried Yeast (Active Dried Yeast):
Comes as granules that are added to water and sugar to activate.

Fresh Yeast (Cake or Compressed):
A solid block of yeast with a short shelf life, that is stored in the fridge and activated by adding to water and sugar.

Sourdough Starter:
A naturally grown yeast that takes longer to activate, but is easy to digest. See our sourdough starter recipe.

350ml Water

Carr’s Wholemeal Flour

METHOD BY HAND

Mix together the flour, sugar, skimmed milk powder and salt. Rub in the butter and then stir in the yeast. Gradually mix in the water to make a soft dough.

Knead well on a lightly floured surface for about 10 minutes until smooth and elastic. Shape the dough and cover with a clean, damp tea towel to stop the dough drying out and leave in a warm place for about an hour to rise.

When it has risen, tip the dough onto a lightly floured surface and knead well for 3 minutes.

Place in a greased 1½ / 2lb loaf tin, cover loosely with a damp tea towel and leave in a warm place for about half an hour.

Uncover and bake in a preheated oven at 230°C (Fan 210°C, Gas Mark 8) for 30-35 minutes.

Remove loaf from tin and allow to cool before slicing and enjoying!

METHOD FOR BREADMAKERS

Follow manufacturers’ guidelines on the order of liquid/dry ingredients and set your machine to the whole wheat/wholemeal setting, large loaf, medium crust.

For baking & cooking advice go to hints & tips or call our helpline 016973 33715

Milled in the UK by Carr's Flour Mills Limited, Solway Mills, Silloth, Cumbria CA7 4AJ

Carr's Trade Flour - Carrs-FlourMills.co.uk

Web site copyright © Carr's Flour, 2013. All Rights Reserved.