3 1/2 cups whole wheat flour (preferably stone ground)
1/4 cup all-purpose flour
2 tsp. salt
1 1/2 packages active dry yeast
2 Tbs. molasses or black treacle
2 cups lukewarm water
Preheat the oven to 450 degrees. Butter a 9-by-5-by-3-inch loaf pan.
In a large bowl, mix together the whole wheat and all-purpose flours with
the salt. In a small bowl, combine the yeast and molasses in 1/2 cup of the
water and set them aside for 5 to 10 minutes.
Pour the yeast mixture and the remaining 1 1/2 cups of water into the flour
mixture. Blend with a wooden spoon to make a thick, sticky dough. (If
necessary, add up to 1/4 cup more water).
Turn the dough into the loaf pan, cover lightly with a towel, and set it
aside for 20 to 30 minutes or until the dough has risen almost to the top
of the pan.
Transfer the bread to the hot oven. Bake it on the middle rack for 10 minutes.
Reduce the oven temperature to 425 degrees and continue baking for 35 to
40 minutes or until the top is a rich brown and the loaf sounds hollow when
tapped. Turn out onto a rack and let the bread cool before slicing.
Makes 1 large loaf.
This page last modified on 8/3/01 by Ford.