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THE STUDENT VEGETARIAN COOK BOOK
to warm the bowl used for mixing (but do not allow it to become hot, which will kill the cells which come into contact with it). The dough should be set to rise somewhere warm, such as a bathroom or boiler-room or, in summer, in the sun. If necessary, wrap the bowl in an old towel or blanket.
As the presence of bran means that the yeast cannot feed so directly on wholemeal flour as on white, the time needed for rising is substantially longer. Whereas white flour can be expected to take about 2 hours, wholemeal will probably need 3-4 hours. To this must be added another 30 minutes for re-rising, or 'proving', after the loaf is shaped. This means that you have to allow for an interval of 4-5 hours between mixing the dough and taking the bread from the oven.
The most convenient form of yeast is the dried 'easy-blend' type (available at supermarkets), which is packed in sachets and starts working as soon as the dough is mixed. Fresh yeast must be kept in the refrigerator and used within a short time; it also has to be left for 20 minutes before being added to the flour.
For anyone who prefers fresh yeast, however, directions for using it are given.
As very good bread can be made with frozen dough, [ have also appended directions for freezing.
The idea of painting the dough with brine, which helps to give it a crisp crust, comes from Cranks Breads and Teabreads, compiled by Daphne Swann.
For [ large or 2 smaller loaves.
- INGREDIENTS -
1/2 OZ
