7 c Granary flour *
1 1/2 oz Fresh yeast; crumbled
1 1/2 tb Thick; dark molasses
3/4 tb Salt
1 c Water; warm
1 tb Oil or butter
* Granary flour is whole wheat flour with malted wheat grains added.
It has a very distinctive flavor. If you cannot find granary flour,
try regular whole wheat bread flour and substitute malt syrup for the
molasses.
Warm the yeast with the molasses and salt in the lukewarm water. When
it is frothy, rub the buter into the flour and knead in the yeast.
After 15 minutes of kneading, form the dough into loaves (granary
loaves are traditionally round) and put them in a warm place to rise.
Bake 10 minutes at 410?F and 25 to 30 minutes at 375?F.
Recipe by Vegetarian Food For All by Annabel Perkins
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* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)
