Graham Bread
A half-wholemeal loaf sweetened with molasses, which keeps the crumb moist and gives the crust its dark colour. Slow to rise and worth the wait.
Ingredients
- hot water or milk and water — 600 ml
- molasses — 80 ml
- salt — 1.5 tsp
- dried yeast — 7 g
- lukewarm water — 60 ml
- all-purpose flour — 375 g
- graham or wholemeal flour — 375 g
Instructions
- Stir the molasses and salt into the hot liquid and leave until lukewarm.
- Dissolve the yeast in the lukewarm water and add it to the bowl.
- Work in both flours to make a soft dough, then knead until smooth.
- Cover and leave to rise until doubled, about 1.5 hours.
- Knock back, shape into a loaf and put into a greased tin; leave to rise again until it reaches the rim.
- Bake at 200°C (400°F) for about 45 minutes, until the loaf sounds hollow when tapped underneath.