With only one rising and no kneading, this bread couldn’t be simpler to make. It is based on the famous ‘Grant loaf’, invented in the 1940s by Doris Grant, who wanted to devise a quick, nutritious loaf that everyone could make at home. With its dense, moist texture, it is a filling bread that makes excellent toast.
selenium * B1, B6, folate, niacin, copper, zinc
For a light malted wholemeal loaf, replace the wholemeal flour with 200 g (7 oz) malted brown flour, 225 g (8 oz) strong white (bread) flour and 30 g (1 oz) fine oatmeal. Before baking, glaze with beaten egg and sprinkle over 2 tbsp kibbled wheat. * Instead of wholemeal flour, use spelt flour to make a lighter-textured, slightly sweet and nutty-flavoured loaf. Spelt flour is richer in minerals than ordinary wholemeal flour. It is high in protein, but low in gluten, which makes it a suitable wheat flour-substitute for those who are gluten intolerant. * To make 2 small loaves, divide the dough between two 450 g (1 lb) loaf tins and bake for 30–35 minutes.
Wholemeal bread provides more B-group vitamins and dietary fibre than bread made from refined white flour. * Yeast is particularly rich in folate and contains traces of several other B vitamins.
This is an excellent recipe for home made bread. I love making my own bread and this recipe was much easier to make than my old recipe. It tasted absolutely delicious and I ended up making 2 loaves as it was so simple to do! This would be an excellent introduction for anyone who has never tried making their own bread before. - 10 Nov 2012