Category : International Cuisine
Author : limboy
Hits : 2822
Date : 03/12/2002
1 Tbsp Oil (Vegetable) 2 cups Wholemeal Plain Flour 1/4 cup Warm Water 2 cups Boiling Water 1 tsp Brown Sugar 28g Yeast (Dried) (appx 2 packets) 1 cup Oat Flakes or Rye flakes 1 cup Apricots (Dried) 1 cup Sultanas 1 Tbsp Honey 1 cup White Plain Flour 1/2 cup Wheatgerm 1/2 cup Bran (Unprocessed)
Combine oats, apricots, sultanas, honey, oil and boiling water. Cover and leave until lukewarm. In a small bowl, combine yeast, sugar and warm water, stirring well. Leave for 5-10 minutes or until beginning to froth. Add yeast to oat/fruit mixture. Stir in remaining ingredients to form a soft dough. Place basin into a plastic bag and fasten loosely. Leave for 1-2 hours or until doubled in bulk. Punch dough down and form into two loaves. Place into greased tins, chosen so that dough comes about 2/3 way up the tin. (Alternatively, divide dough into three portions, roll each to a long piece and plait.) Cover with plastic bag or plastic wrap and leave until doubled again. Remove plastic and bake at 200 C for 15 minutes then reduce heat to 180 C and continue baking for 25-30 minutes (when cooked, loaf will sound hollow if tapped on bottom).
To crack coconuts, pierce one or two of the eyes and drain the milk.
Place in the freezer for an hour, or in a 350°F. oven for 20-30 minutes. (...)
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