500g Carr’s Wholemeal Flour
1½ tbsp Black Treacle
1½ tbsp Skimmed Milk Powder
1½ tsp Salt
1 tsp Fast Action Dried Yeast
Yeast is a living organism which produces carbon dioxide when it ferments. This gas naturally expands the dough helping to give the loaf a good volume. It also matures and develops the dough, providing flavour through the production of complex compounds.
Fast Action Dried Yeast (Easy Blend Yeast):
A powdered yeast which generally comes in sachets and can be added straight into your cake/bread mix. Used in all our recipes for ease.
Dried Yeast (Active Dried Yeast):
Comes as granules that are added to water and sugar to activate.
Fresh Yeast (Cake or Compressed):
A solid block of yeast with a short shelf life, that is stored in the fridge and activated by adding to water and sugar.
A naturally grown yeast that takes longer to activate, but is easy to digest. See our sourdough starter recipe.
Mix together the ﬂour, skimmed milk powder and salt. Rub in the butter and then stir in the treacle and then the yeast. Gradually mix in the water to make a soft dough.
Knead well on a lightly ﬂoured surface for about 10 minutes until smooth and elastic. Shape the dough and cover with a clean, damp tea towel to stop the dough drying out and leave in a warm place for about an hour to rise.
When it has risen, tip the dough onto a lightly ﬂoured surface and knead well for 3 minutes.
Shape into an oval loaf and place on a greased baking sheet, cover loosely with a damp tea towel and leave in a warm place for about half an hour.
Uncover and bake in a preheated oven at 230°C (Fan 210°C, Gas Mark 8) for 30 minutes.
Remove loaf from tin and allow to cool before slicing and enjoying!
Follow manufacturers’ guidelines on the order of liquid/dry ingredients and set your machine to the whole wheat/wholemeal setting, large loaf, medium crust.
Milled in the UK by Carr's Flour Mills Limited, Solway Mills, Silloth, Cumbria CA7 4AJ