Wholemeal Bread (makes 1 loaf, 12 slices)
Ingredients:
5mls/1 teaspoon sugar
10mls/2 teaspoons dried yeast
450g/1lb wholemeal flour
30mls/2 tablespoons bran
12.5g/½oz salt-free margarine
Method:
1) Dissolve the sugar in 150mls/5fl oz of lukewarm water, sprinkle on the yeast and stir well.
2) Leave in a warm place for 10 minutes, until frothy.
3) Put the flour and bran in a large bowl and rub in the margarine, pour in the frothy yeast liquid and approximately 100mls/3.5fl oz of lukewarm water.
4) Mix to a dough (add more flour if necessary).
5) Knead the dough on a lightly floured surface for 5-10 minutes until smooth and elastic, cover and leave in a warm place until doubled in size.
6) Turn out the dough and knead again for a few minutes.
7) Grease a 450g/1lb loaf tin and shape the dough into the tin, leave covered in a warm place for about 30 minutes.
8) Heat oven to 220oC/Gas mark 7 and bake the bread for 30-40 minutes, until golden brown and sounds hollow when tapped underneath.
9) Cool on a wire tray.
(ref: MacGregor G, 1991. The Low-Salt Diet Book. 2nd Edition)