|
Peakirk Bread
60g (2¼oz) fresh yeast or
30g (1oz) dried yeast
5ml (1 teasp) sugar
1 vitamin C tablet
700ml (1¼ pt) warm water
400g (14oz) pea flour
300g (10oz) maize meal
300g (10oz) millet flakes
30g (1oz) salt
60g (2¼oz) vegetable margarine
|
VEGETARIAN Grease four 450g (1lb) loaf tins and place in a warm area. Dissolve the yeast, sugar and vitamin C tablet in the warm water (38º C / 100º F). Meanwhile, mix together the pea flour, maize meal, millet flakes and salt. Rub in the margarine. Blend the yeast mixture into the flour, then knead on a lightly floured board for 5 minutes. Alternatively a food mixer, fitted with a dough hook, may be used at medium speed for 4 minutes. Divide the dough into four equal pieces and place into the greased loaf tins. Allow to stand in a warm area, covered with a damp tea towel, for 30-40 minutes or until the dough has doubled in size. Remove tea towel. Cook in the lower half of a pre-heated oven 230º C / 450º F Gas Mark 8 for approximately 30 minutes. A roasting tin of boiling water placed on the bottom shelf of the oven will help produce a crusty loaf, if liked. Remove from the oven and turn out to cool on a wire rack.
British Edible Pulse Association |