Ingredient:
750 g (1 ½ lb) strong wholemeal flour, plus extra for dusting
30 g (1 oz) butter or baking spread
1 tbsp caster sugar
2 tsp salt
1×7 g sachet fast-action dried yeast about 450 ml (3/4 pint) lukewarm water sunflower oil, for greasing milk, for glazing
Cracked wheat, for sprinkling
20 cm (8 in) Round Cake Tin
Method:
Put the flour into a large bowl. Rub in the butter or baking spread with your fingertips, then stir in the sugar, salt, and yeast. Make a well in the middle and add enough water to mix to a soft, quite sticky, dough.
Knead the dough on a lightly floured surface until smooth and elastic, then shape into a round.
Place the dough in a lightly oiled bowl, cover with oiled cling film, and leave to rise in a warm place for 1-1 ½ hours or until the dough has double in size.
Turn out the dough on to a lightly floured surface and knock back with your fists. Knead for 2-3 minutes until smooth.
Shape the dough into a round and put it into the lightly oiled cake tin. Flatten with your hand, then mark into eight wedges with a knife. Cover loosely with oiled cling film and leave to rise in a warm place for 1-1 ½ hours or until doubled in size.
Brush the loaf with milk and sprinkle with cracked wheat. Bake in a preheated oven at 230℃ (210℃ fan, Gas 8) for 20-25 minutes. Tap the base to see if the loaf is cooked: it should sound hollow. Leave to cool on a wire rack.
750 g (1 ½ lb) strong wholemeal flour, plus extra for dusting
30 g (1 oz) butter or baking spread
1 tbsp caster sugar
2 tsp salt
1×7 g sachet fast-action dried yeast about 450 ml (3/4 pint) lukewarm water sunflower oil, for greasing milk, for glazing
Cracked wheat, for sprinkling
20 cm (8 in) Round Cake Tin
Method:
Put the flour into a large bowl. Rub in the butter or baking spread with your fingertips, then stir in the sugar, salt, and yeast. Make a well in the middle and add enough water to mix to a soft, quite sticky, dough.
Knead the dough on a lightly floured surface until smooth and elastic, then shape into a round.
Place the dough in a lightly oiled bowl, cover with oiled cling film, and leave to rise in a warm place for 1-1 ½ hours or until the dough has double in size.
Turn out the dough on to a lightly floured surface and knock back with your fists. Knead for 2-3 minutes until smooth.
Shape the dough into a round and put it into the lightly oiled cake tin. Flatten with your hand, then mark into eight wedges with a knife. Cover loosely with oiled cling film and leave to rise in a warm place for 1-1 ½ hours or until doubled in size.
Brush the loaf with milk and sprinkle with cracked wheat. Bake in a preheated oven at 230℃ (210℃ fan, Gas 8) for 20-25 minutes. Tap the base to see if the loaf is cooked: it should sound hollow. Leave to cool on a wire rack.
