| 1 tbsp molasses
1 tbsp sunflower oil |
1.2 litres (2 pint) warm water
1½ kg 100% wholemeal flour |
2 sachets easy-bake yeast
3 tsps sea salt |
| 1. Grease three 5 x 9-inch bread tins
and set aside in a warm place. Add the molasses and oil to half of the
water and set aside.
2. Place the flour, yeast and salt into a large bowl and mix well. Pour the molasses mixture slowly into the flour mixture and mix with your hands. 3. Add the remaining water bit by bit until the dough is wettish but not sticky. Knead the dough. Divide the dough between the three tins and press down firmly. Cover with a damp cloth. 4. Leave tins in a warm place to rise for 5 to 10 minutes or until the dough has risen near to the top of the tins. 5. Preheat the oven at 220oC
(425oF). Bake for 35 to 40 minutes.
|