4 cups whole wheat flour 11/3 cups milk
2 soup spoons unsalted butter
2 soup spoons all-purpose flour
2 soup spoons salt
2 packets active dry yeast, crumbled (30g)
Accompanying ingredient
English bread form of 26 x 12 cm
4 cups whole wheat flour 11/3 cups milk
2 soup spoons unsalted butter
2 soup spoons all-purpose flour
2 soup spoons salt
2 packets active dry yeast, crumbled (30g)
Accompanying ingredient
English bread form of 26 x 12 cm
In a large mixing bowl, combine half the flour with the yeast
Warm the milk with butter, all-purpose flour, and salt to lukewarm temperature
Pour over the flour mixture
Beat in an electric mixer for 3 minutes
Gradually add the remaining flour, stirring with a wooden spoon until a firm dough forms
Place on a lightly floured surface and knead for a few minutes or until elastic
Put into a greased baking dish, cover, and let rise in a warm place for 1 hour
Bake at 50 minutes
Remove from the oven, let cool, and serve
Reduce the dough, cover, and let rest for another 10 minutes
Open and roll like a Swiss roll
Close the ends tightly
Put into a greased baking dish, cover, and let rise again for 30 minutes
Warm the oven to medium temperature.
