WHOLEMEAL BREAD (FERMENTED)

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. 7 lbs. of wholemeal, 2-1/2 pints of warm water (about 85° Faht.), 1 teaspoonful salt, 1/2 oz. of yeast; dissolve the yeast in the water, add the salt, put the meal into a pan, make a hole in the centre ofthe 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 heat, 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.