Recipes > Breads > Fermented Wholemeal Bread

Fermented Wholemeal Bread


  • 7 pounds of Allinson wholemeal
  • 2 1/2 pints of warm water (about 85 Faht.)
  • 1 teaspoonful salt
  • 1/2 ounce of yeast


This will be found useful where a large family has to be provided for, or where it is desirable to bake bread for several days. Dissolve the yeast in the water, add the salt, put the meal into a pan, make a hole in the centre of the meal, pour in the water with the yeast and salt, and mix the whole into a dough. Allow it to stand, covered with a cloth, 1 1/2 hours in front of the fire, turning the pan sometimes, so that the dough may get warm evenly. Then knead the dough well through, and if necessary add a little more warm water. Make the dough into round loaves, or fill it into greased tins, and bake it for 1 1/2 hours. The oven should be fairly hot. To know whether the bread is done, a clean skewer or knife should be passed through a loaf. It it comes out clean the bread is done; if it sticks it not sufficiently baked. When it is desired to have a soft crust, the loaves may be baked under tins in the oven.


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Dr. Allinson's Cookery Book (1915).

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