Torth y Cynhaeaf (Harvest Bread)

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Torth y Cynhaeaf - Harvest bread. Made with wholemeal flour, it should be within everyone's baking repertoire, a staple in every farmhouse kitchen and should hold a central place in the bakers' canon. 

INGREDIENTS

450 gms wholemeal bread flour

350 gms water at room temperature

2 tablespoons dried milk powder

1 teaspoon crushed sea salt

1 tablespoon dark brown sugar

3 tablespoons olive oil

1 teaspoon (7gms) easy active yeast

METHOD

Into a large bowl sift the flour. Add the sugar, salt, milk powder and yeast and mix.

Add the oil and then the water and bring together.

Tip out onto a clean board and knead for about 10 minutes. 

Place the dough in a lightly-oiled bowl, cover and place somewhere warm for abut an hour or until it has doubled in size.

Prepare your loaf tins. 

Tip the risen dough out onto a light-floured board. Divide and shape as necessary. 

Cover once again and return to the warm place for about an hour - until it has risen sufficiently 

Preheat the oven to 200⁰C. 

Bake for 30 minutes until golden brown and hollow sounding when tapped on the underneath. 

Cool on a rack. 

Happy baking.