Co-op Wholemeal Bread Flour (1.5kg)

• Co-op (GB) , M60 0AG. • Packaging: Reusable

• Co-op (GB) , M60 0AG. • Packaging: Reusable

Wholemeal Wheat Flour Contains: Wheat Additives: None

Wholemeal Wheat Flour Contains: Wheat Additives: None

Directions for use: Ingredients: - 500g/1lb 2oz wholemeal flour, plus extra for dusting - 1 tsp salt - 2 tsp dried yeast - 30g/1oz butter or lard, softened - 75ml/2 1/2fl oz milk, warmed - 225ml/8fl oz warm water - oil, for greasing - butter, to serve Method: 1. With your fingers, mix the flour, salt and dried yeast in a bowl. Then rub the butter or lard into the flour mixture until it resembles breadcrumbs. 2. Mix the warm milk with the water and then add the milk mixture into the flour mixture. Mix together with your hands until the dough is well combined and bring together into a ball. 3. Using floured hands, knead the dough on a clean, floured work surface until the dough is elastic and smooth (20-25 minutes). If needed add a little more warm water to loosen the dough. 4. Return the dough to the bowl and cover with a clean damp tea towel or cling film. Set aside in a warm place until the dough has doubled in size (1-1 1/2 hours). 5. When the dough has risen, return it to a floured work surface and knock it back. 6. Separate the mixture into eight parts and roll each into a ball. Flatten each slightly with the palm of your hand and transfer the rolls to a baking tray. Cover the tray with cling film and set aside for another hour, or until the rolls have doubled in size again. 7. Meanwhile, preheat the oven to 220°C/425°F/Gas 7. 8. When the rolls have expanded, bake until golden-brown and cooked through (8-10 minutes). 9. To serve, separate the rolls and serve warm with butter. Storage recommendation: Store in a cool, dry place. For Best Before End Date: See Back of Pack. For best quality, once opened keep in an airtight container.

Directions for use: Ingredients: - 500g/1lb 2oz wholemeal flour, plus extra for dusting - 1 tsp salt - 2 tsp dried yeast - 30g/1oz butter or lard, softened - 75ml/2 1/2fl oz milk, warmed - 225ml/8fl oz warm water - oil, for greasing - butter, to serve Method: 1. With your fingers, mix the flour, salt and dried yeast in a bowl. Then rub the butter or lard into the flour mixture until it resembles breadcrumbs. 2. Mix the warm milk with the water and then add the milk mixture into the flour mixture. Mix together with your hands until the dough is well combined and bring together into a ball. 3. Using floured hands, knead the dough on a clean, floured work surface until the dough is elastic and smooth (20-25 minutes). If needed add a little more warm water to loosen the dough. 4. Return the dough to the bowl and cover with a clean damp tea towel or cling film. Set aside in a warm place until the dough has doubled in size (1-1 1/2 hours). 5. When the dough has risen, return it to a floured work surface and knock it back. 6. Separate the mixture into eight parts and roll each into a ball. Flatten each slightly with the palm of your hand and transfer the rolls to a baking tray. Cover the tray with cling film and set aside for another hour, or until the rolls have doubled in size again. 7. Meanwhile, preheat the oven to 220°C/425°F/Gas 7. 8. When the rolls have expanded, bake until golden-brown and cooked through (8-10 minutes). 9. To serve, separate the rolls and serve warm with butter. Storage recommendation: Store in a cool, dry place. For Best Before End Date: See Back of Pack. For best quality, once opened keep in an airtight container.