Very Strong Canadian Wholemeal flour

WHOLEMEAL BREAD

Very Strong Canadian Wholemeal flour

Makes 5 x 450g loaves

  • 1.5kg Marriage’s 100% Canadian Very Strong Wholemeal flour
  • 60g yeast OR 30g dried yeast
  • 30g vegetable margarine
  • 15g salt
  • 975ml tepid water

Grease the required bread tins. Place flour, salt and margarine into the mixing bowl, break the margarine through the flour and make a well in the centre. Note: If using fresh yeast, dissolve the yeast in the water, if using dried yeast, see manufacturer’s instructions. Measure the water (tepid) and dissolve the yeast into it. If using fresh yeast, pour the water into the flour and mix to a dough. Tip the dough onto the table and knead for 5 minutes. Place the dough back into the bowl and cover with polythene. Prove in a warm place until the dough doubles in size. Knock the gas from the dough. Weigh off into 450g pieces.

Mould round and fold to the shape of the tin, place dough pieces into the tins. Cover with polythene and allow to rise just above the top of the tins. Uncover and bake in a preheated oven, 220°C, 430°F, Gas Mark 8. Bake for approximately 25 minutes. Immediately remove from tins and place onto a cooling rack. Cooking temperature and time may vary depending on the oven used.

Wholemeal Bread