Yields 1 Portions
1 tablespoon Active Dry Yeast
1 cup 110°F Water
3 3/4 cups All-purpose flour
1 1/2 teaspoons Salt
3 tablespoons Wheatgerm
Level of Difficulty:
1 Hour 45 Minutes
2 Hours 30 Minutes
This recipe has not been reviewed
Combine the yeast and the warm water and set aside until the yeast starts to bubble, about 10 minutes.
In a bowl, sift together 3 cups flour with salt and wheatgerm. Make a 'well' in the centre of the dry ingredients and pour in the yeast mixture. Slowly work in the flour from the sides of the bowl, then beat the mixture vigorously until thoroughly mixed together. This is a sticky dough.
Flour a board with the remaining 3/4 cup flour and turn out the dough. Rotate the dough so that is coated on all sides. Knead thoroughly. Fold dough in half and roll out into a narrow shape about 12 inches long.
Set on an oiled pan and allow to rise till it is nearly doubled in size, about 1 1/2 hours. Bake in a preheated 375°F oven for 45 minutes.
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