Country Bake Cottage Bread


500 gms plain wholemeal flour (4 cups)

600 ml lukewarm water

500 gm plain white flour (4 cups)

30 gm butter or margarine (3 tbsp)

3 tsp salt

30 gm compressed yeast or 3 level tbsp dried yeast

1 tbsp molasses or raw sugar


Blend together yeast and molasses. Add water. Stand in warm place until
frothy. Rub butter into flour and salt. Stir in yeast mixture. Knead well
for 5 minutes. Shape into ball. Rise until 2x. Push down. Divide into 2
portions and put into 2 greased bread tins. Rise again. Preheat over to
200C. Place loaves in oven. Bake 10 minutes. Reduce heat to 180C and
continue cooking for 40 minutes. Remove cooked loaves and cool on wire
rack. All wholemeal flour may be used or 1/2 cup cracked wheat or bran may be
added. Sesame seeds, poppy seeds, sprinkled on oil brushed loaves is nice.