Whole Wheat Bread

Method

Start the yeast as for Basic White Bread

Mix the flour, salt, oil, brown sugar and yeast solution. Add water gradually and beat (you can use an electric beater) to a thick, paste like batter--should drop off a spoon in blobs.

Pour into the greased tin--not more than half full. Leave to rise in a draught-free place covering tin with cling film or a damp cloth (approx. 1 1/2 hours).

When batter has doubled, bake in a pre-heated oven, which has a pan of water at the bottom, for 1 hour, or until brown and sides tend to shrink away from the pan.

Remove the tin from the oven. Turn upside down on a wire rack to cool. Generally, the loaf should come loose and drop on the rack when cool, but sometimes you may need to run a blunt knife all around to prise it out.