Welsh wholemeal bread
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Welsh wholemeal bread

I visited a mill in Talgarth, Wales and watched the flour being milled. I bought a book on welsh bread recipes and tried to use old welsh recipes and ingredients to recreate a lovely loaf.

Becky

Ingredients

6 servings
  1. 2 lbs wholewheat flour
  2. 2 teaspoons dried yeast
  3. 1 teaspoon honey or molasses
  4. 1 tablespoon oil
  5. 2 heaped teaspoons of sea salt
  6. 1 pint warm water

Steps

  1. I went to Wales and purchased this freshly milled flour but you could buy any wholemeal flour. I love that this loaf has a story.

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  2. Measure out your ingredients. Take a small amount of your warm water and dissolve the yeast with the honey or molasses.

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  3. Add the oil and salt to the remaining water and stir well. Combine the two wet into one jug and slowly mix into your flour.

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  4. Mix all ingredients in the bowl until the bowl surfaces are clean and then knead the dough by hand for 10-15 minutes to activate the yeast.

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  5. Place your dough back into the bowl and cover with a warm damp tea towel and place in a warm place for two hours to prove. It should double in size.

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  6. Knock the dough back and knead again for 5 minutes before placing in your chosen tin and prove for another hour.

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  7. After the final prove, place in a preheated oven at 180 degrees and immediately turn it down to 160 degrees and cook for 20 minutes then glaze with and egg or milk wash turn the oven down to 130 degrees and bake for a final 20 minutes.

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  8. Remove from the oven and knock on the bottom of the loaf, if it sounds hollow then it is cooked.

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