Title: Wholemeal Bread
Categories: Scottish
Yield: 1 servings

2 1/4 lb Wholemeal flour
1 1/8 lb White flour
2 oz Melted butter
1/2 pt Tepid milk
1 oz Yeast; (about 2 tbsps)
1 ts Salt
1/4 pt Tepid water
1 pn Sugar

Warm mixing basin, put in sifted flours, mix well, add butter.

Mix yeast with sugar, add tepid water and milk.

Make a well in flour, pour in liquid.

Use wooden spoon to mix to a smooth dough, add salt gradually.

Cover with a cloth, leave in warm place until size doubles, about 1 hour.

Remove from bowl, knead well on floured board until soft, not sticky.

Divide in two, shape into leaves, put into greased tins, fill to about
2/3rds.

If making a round or 'cottage' loaf, the tins are not needed.

Cover, leave again in warm place for about 3/4 hour.

When dough rises to near top of pans it is ready to bake.

Bake in oven at 400øF (205øC) for 10 minutes.

Lower heat to 350øF (180øC), bake for about 35 minutes.

If properly cooked, loaf will sound hollow when tapped on bottom.

For white bread use 6 cups white flour, 1 cup mixed tepid milk and water.

Makes 2 loaves.

Converted by MC_Buster.

NOTES : It goes without saying that Scotland has its own breads, wholemeal
being a good example. This is not a difficult bread to make and as is so
often the case with national cuisines, it's a perfect accompaniment with
other Scottish dishes.

Converted by MM_Buster v2.0l.