Wartime Loaf

Ingredients


* 600 ml (1 pint) of warm water * 5 teaspoons of quick rise yeast * couple pinches of sugar * 2 lb of wholewheat (wholemeal) flour * 1.5 teaspoons salt * 1 tablespoon rolled oats (for top) * spoonful or butter or margarine (or a drizzle of vegetable oil)

Method

Place flour in large bowl Mix in all dry ingredients except the rolled oats Add fat (or drizzle in vegetable oil) Pour in warm water Mix thoroughly When dough comes together knead for 10 minutes until dough is silky Place back in bowl and cover Let dough rise somewhere warm until doubled in size Knead dough briefly again Place dough into 4 x 1/2 lb tins (or 2 x 1 lb tins) that have been floured Brush top with a little water and sprinkle on some rolled oats Leave to rise for around 20 minutes Place in oven at 180c for around 30-40 mins (depending on the size of the loaf) Remove from oven Cool for at least 15 minutes before cutting PS Note that the original recipe called for old fashioned yeast but I replaced with quick rise yeast (it simply is very hard to get hold of those little squares of yeast that would have been used)


All recipes are by The 1940s Experiment

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