Recipe 1
4 cups/560g Stone ground Wheat Flour
4g Salt
7g Bran
1cup Cooked crushed wheat
1tsp Dried yeast
8.5ml Honey
500ml Luke warm water
Mix yeast and honey in 250ml of warm water, leave to froth in a warm place for 5-10min. Sift and mix flour and salt in a warm bowl prepare bread tin by spreading with oil, and keep warm, mix yeast water with another 250ml warm water into the flour stirring with a wooden spoon until well mixed. Place dough into the bread pan, cover with a cloth, put in a warm place and leave to rise for 30min. Preheat oven to 230’C and place bread in oven once it has risen to double its size. Turn heat down to 180’C and bake for 1 hour.
1 slice = 70g portion
160 kCal per portion
Recipe 2
5 cups/700g Nutty wheat
4g Salt
1tsp Dried yeast
8.5ml Honey
500ml Luke warm water
Mix yeast and honey in 250ml of warm water, leave to froth in a warm place for 5-10min. Sift and mix flour and salt in a warm bowl prepare bread tin by spreading with oil, and keep warm, mix yeast water with another 250ml warm water into the flour stirring with a wooden spoon until well mixed. Place dough into the bread pan, cover with a cloth, put in a warm place and leave to rise for 30min. Preheat oven to 230’C and place bread in oven once it has risen to double its size. Turn heat down to 180’C and bake for 1 hour.
1 slice = 70g portion
160 kCal per portion
A seed loaf can be made by adding pumpkin seeds, sunflower seeds, lynn seeds and poppy seeds to the mixture.