Basic Brown Bread

15 g/1/2 or dried yeast
2 tablespoons light soft brown sugar
900 ml/11/2 pints water heated to 50 °C/110 °F
1 tablespoon salt
1.5 kg/3 lb wholemeal flour
25 g/1 oz polyunsaturated margarine
1 egg, beaten with a pinch of salt
cracked wheat or bran for sprinkling

Put the dried yeast into a small bowl with 1 teaspoon of the sugar and whisk in 300 ml/1/2 pint of the water. Leave in a warm place for 10 to 15 minutes, until the surface is frothy.

Add the salt and the remaining sugar to the rest ache water. Either of the following two methods may be used for mixing the dough:

1. Put the flour into a large bowl and rub in the margarine. Pour in both the salted water and the yeast liquid. Quickly work the flour and liquid tog' echo to a dough with the fingertips. If the mix- ture seems dry, add a little more water. Knead the dough for 5 minutes until smooth, pulling the outside dough into the centre.

2. Using an electric mixer, put the flour into the mixer bowl with the margarine, salt water and liquid. Mix on a slow speed, using the hook attachment, until the liquid is absorbed. Continue mixing for 2 minutes.

Put the kneaded dough into a greased bowl and corcr with a damp cloth. Leave to rise in a warm place for about 1 to 11/2 hours. The dough should double in size.

Torn out the risen dough on a floured working surface and knead lightly, using as little flour as possible. The dough is now ready for shaping. Loaves: Warm and grease a 1 kg/2 lb loaf tin. Halve the dough and keep one half warm. Knead the other portion into a smooth ball and punch Into a shape to fit the prepared loaf tin.

Warm and grease 2 x 450 g/l lb loaf tins. Halve the remaining dough and shape to fit the two tills. Brush the loaves with the beaten egg mixture.

Sprinkle with a little cracked wheat or bran.

Cover with polythene bags and leave to rise in a warm place for 20 minutes until the dough reaches the top of the tills.

Meanwhile, preheat the oven to hot (230 °C/ 450 °F, Gas Mark 8).

Bake the loaves in the oven for 20 minutes, then reduce the temperature to moderately hot (200 °C/400 °F, Gas Mark 6) for a further 20 minutes for the large loaf, and 10 minutes for the smaller loaves. Tip the loaves out of their tins and tap them on the bottom - the loaves should sound hollow if they are cooked. Cool on a wire tray.

Rolls: Grease baking sheets. Divide the dough into 50 g/2 oz portions; this amount will make about 40 rolls. Roll under a cupped hand on a lightly floured surface until round and smooth. Arrange on the prepared baking sheets and brush with a little beaten egg mixture. They can he sprinkled with sesame, poppy or caraway seeds, or bran. Cover with polythene bags and leave in a warns place to rise for 10 to 15 minutes. Meanwhile, preheat the oven to hot (230 °C/450 °F, Gas Mark 8). Bake the rolls for 10 to 15 minutes.

MAKES one I kg/2 lb loaf and two 450g/1 lb loaves or above 40 rolls