Quick wholemeal bread

An easy recipe from the Lake District School of Food and Wine.

INGREDIENTS

15g fresh yeast
500g strong wholemeal flour
25mg vitamin C Tablet
2.5ml salt
25g margarine, cut into small pieces
225ml warm milk - more if needed
20g lard for greasing tin
Extra milk to glaze the top
Poppy seeds

1lb Loaf tin
Pastry brush
           
METHOD

1. Melt the lard in a pan, use a pastry brush to grease the loaf tin and set aside.

2. Put the flour into a large bowl add the margarine and rub in to form breadcrumbs.

3. Crumble the yeast into a small bowl add the warm milk and blend together.

4. Crush the Vitamin C tablet. add to the yeast mix and stir until dissolved.

5. Add the yeast mixture to the flour, bring together to form a soft but not sticky dough. If the dough is dry add a little more milk.

6. Turn the dough out onto a lightly floured worktop and knead until smooth.

7. Shape into a loaf and place in the greased tin.

8. Cover and leave in a warm place until doubled in size.

9. Brush the top with the extra milk and sprinkle with poppy seeds.

10. Place in a preheated oven 425F, 210C, Gas mark 7 for approx 30 minutes.

11. When cooked remove from the tin and place on a cooling rack, the bread should sound hollow when tapped on its base.