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Yummy classic wholemeal loaf

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400g strong wholemeal bread flour


100g strong white bread flour

7g yeast

1.5 teaspoons salt

50g melted butter

1 tbsp light soft brown sugar

300ml hand warm water


Mix all ingredients together, more or less water may be required depending on your flour.
Turn onto lightly floured surface and knead for 10 minutes.
Put in oiled, covered bowl and leave to rise until doubled in size (approx 2 hrs)
Knock back the dough, shape and put into 2lb loaf tin.
Cover again until doubled in size. Preheat oven to 200C : 180 fan : gas mark 6
Place tin on middle shelf for approx 35-40 minutes.
When you tap the base of loaf it should sound hollow when ready.
cool on wire rack.

Added by: Alison O'Donnell

Tags: Wholemeal Bread

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