Quick Wheatmeal Loaves from The Times Cookery Book by Katie Stewart
These loaves have an attractive ridged surface which is achieved by pressing portions of the dough close together in each tin. The cracked wheat used for the topping is obtainable from most health ...
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Ingredients
- 8 oz (225 g) strong plain flour
- 8 oz (225 g) wholemeal flour
- 2 level teaspoons salt
- 1 level teaspoon castor sugar
- ¼ oz (8 g) white vegetable fat
- ½ oz (15 g) fresh yeast or 2 level teaspoons dried yeast
- cracked wheat
- ½ pint (3 dl) warm water
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