Wholemeal Bread

I have just had a a go at making Wholemeal rolls . They were a bit of a success – I have to say”

Ingredients of rolls

Ingredients of rolls

400g Strong wholemeal bread flour
1 tblsp Olive oil
1tsp Salt
1 packet Quick Dried Yeast
300ml warm water

Weigh the flour into a mixing bowl and add the olive oil, salt and dried yeast.

Add the water and mix the dough until smooth and elastic, continue kneading until your arms are worn to the elbows or about 10 mins, whichever is first.

Slap the dough into an oiled baking tray and keep warm to rise for at least 30 mins.

Place into a warm oven and bake at 230c for about 20mins.


19 Responses to “Wholemeal Bread”

  1. LInda Says:

    Well done

  2. sofiacrawford Says:

    Nice baps!

  3. Vimal Says:

    Hope they are having little sweetness..!!! Because I like little sweet!

  4. diana docherty Says:

    I think this recipe is simple and effective, but I would have put a little egg yolk paste on the top and sprinkled the bread rolls with poppy seeds as I think it would have made them nicer !

  5. Simon Says:

    sie schauen geschmackvoll !!

  6. sofiacrawford Says:

    Making flour tortillas from scratch, Texas style

    * 2 cups all-purpose flour
    * 1-1/2 teaspoons baking powder
    * 1 teaspoon salt
    * 2 teaspoons vegetable oil
    * 3/4 cup (176 ml) lukewarm milk (1 cup = 235 ml)

    Please note 1 inch = 2.5 cm

    Stir together the flour and baking powder in a large mixing bowl.
    Add salt and vegetable oil to the lukewarm milk and whisk briefly to incorporate.

    Gradually add the milk to the flour, and work the mixture into a dough. It will be sticky.

    Turn the dough out onto a surface dusted with flour and knead for 2 minutes. Return the dough to the bowl, cover it with a damp cloth, and let it rest for 15 minutes.

    Divide your dough into 8 balls of equal size, cover them, and let them rest again for about 20 minutes.

    Dust your work surface with flour. Working one at a time, remove each piece of dough and pat it into a 5-inch circle. With a rolling pin, roll out the tortilla, working from the center out, until you have a 7- or 8-inch tortilla a little less than 1/4 inch thick. Transfer the tortilla to a hot, dry skillet or griddle. It will begin to blister. Let it cook for 30 seconds, turn it, and let the other side cook for 30 seconds. Remove the tortilla, place it in a napkin-lined basket and cover with aluminum foil. Repeat for the remaining tortillas.

  7. Vimal Says:

    Hey… I am Vimal Bhatt from Leicester DAIN.

    This is my idea to say about today’s recipe..!

    I like sweet food and I think this was a great to enjoy.

    I have copied the recipe from a source for this blog!

    Here it is now how to make and enjoy.

    I could use “Ghee” instead of eggs.


    IngredientsFor the pastry
    •375g/13¼oz plain flour, plus extra for dusting

    •15g/½oz sugar

    •225g/8oz unsalted butter, cut into cubes, plus extra for greasing

    •1 free-range egg

    •4 tbsp ice-cold water

    For the frangipane
    •200g/7¼oz unsalted butter

    •200g/7¼oz caster sugar

    •2 free-range eggs

    •200g/7¼oz ground almonds

    For the tart filling
    •5-6 ripe plums, each cut into eighths, stones removed

    To serve
    •icing sugar, for dusting

    •whipped cream or crème fraîche
    Preparation method1.For the pastry, sieve the flour and sugar into a large mixing bowl. Tip the cubed butter into the bowl. Rub the butter and the flour between your thumb and fingertips until the mixture resembles fine breadcrumbs.

    Rubbing in.2.In a jug or small bowl, beat the egg together with four tablespoons of ice-cold water. Pour into the flour mixture.

    3.Slowly bring the ingredients together with your hands to form a dough, being careful not to overwork it.

    4.Knead the dough lightly on a clean, floured work surface, then wrap it in cling film and refrigerate until firm, at least 30 minutes.

    Kneading bread.5.For the frangipane, beat the butter and sugar together in a bowl until light and fluffy. Crack the eggs into the bowl one at a time, beating well after each addition. Add the ground almonds and mix well until combined. Set aside.

    6.Preheat the oven to 180C/350F/Gas 4. Dust the work surface with flour and roll the chilled dough out thinly. Use it to line one large 25cm/10in tart ring or 6-8 individual tartlet rings 8cm/3¼in in diameter. Trim away any excess.

    7.Spoon the frangipane into the tart case so that it comes about halfway up the sides. Smooth over the surface with a spatula and cover the frangipane evenly with the plums.

    8.Bake for 30-40 minutes (15-25 minutes for the tartlets), or until the pastry is crisp and golden-brown and the fruit is tender.

    9.Remove the tart(s) from the oven. Dust with icing sugar and serve warm with whipped cream or crème fraîche.

  8. diana docherty Says:

    I think this recipe is simple and effective, but I would have put a little egg yolk paste on the top and sprinkled the bread rolls with poppy seeds as I think it would have made them nicer ! Mohnrollen

  9. boughi Says:


    My name is Kamel today I’m posting a recipe of cookies called Sablés, I always enjoy having something sweet at home and those are one of my favourites, I hope you will try it and enjoy it.

    ” Cookies Sablés with jam”


    – 125g of soft butter

    – 75g of caster sugar

    – 2 egg yolks

    – 250g of flour

    – 2 table spoon of water

    – Jam of your choice


    • In a bowl mix the butter, sugar and the egg yolks with a spatula until you get a creamy mixture.

    • Add the flour and mix with hand; add the water and knead to a dough.

    • Form a ball without working the dough too much, leave to rest in for about 1 hour.

    • Roll out the dough on a floured surface to a thickness of around 5 mm.

    • Preheat the oven to 180°C.

    • Cut the pastry into circles using pastry cutter and place them on a tray on grease proof paper.

    • Place in the oven for about 10 minutes for the cookies with holes and 12 minutes for the plain ones.

    • After the cookies have cooled, spread the jam on the whole cookies & place ones with hole on top.

    • Sprinkle some icing sugar on top and enjoy!

  10. immhotep Says:

    Onion and Garlic soup

    prep: 5mins
    cook: 15mins

    2 Med Onions
    1 or 2 garlic gloves – depending on taste
    25g Mixed Herbs
    1tbsp sugar
    1/2 Pint Veg Stock
    1 slice bread

    cut onions in to rings, as thinly as possible
    dice finely garlic gloves
    prepare veg stock

    Heat oil in pan with little butter,
    add onions, garlic and a little sugar, sweat until golden on med heat
    slowly add stock about 100ml at a time
    add mixed herbs after second addition of stock
    should take approx 15minutes

    toast bread slice close to finish
    when complete pour the soup in to bowls and tear the toast in to pieces, place in bowl as croutons, alternatively place toast in bowl and pour soup over.


    Please try, its amazing!!!

  11. sofiacrawford Says:

    This is Stephen’s recipe!

    Posh beans on toast (borrowed from the BBC Good Food website)

    * onion , finely chopped
    * garlic clove , crushed
    * olive oil , for frying
    * 400g tin chopped tomatoes
    * pinch dried chilli flakes
    * 400g tin cannellini beans or borlotti beans, drained
    * handful basil leaves
    * 4 slices ciabatta , toasted
    * parmesan shavings, to serve

    Cook the onion and garlic in a little olive oil until the onion is soft and translucent. Add the tomato, chilli flakes and beans, season well and simmer until the sauce is rich and thick. Stir through the basil then pile onto toast and top with Parmesan.

  12. digitalactivist Says:

    Kerala Prawn Curry

    2 red chillies split, cut into quarters lengthways and seeded
    1 small red onion , chopped
    2.5cm piece of fresh root ginger , peeled and chopped
    1 tbsp vegetable or sunflower oil
    1 tsp black mustard seeds
    ½ tsp fenugreek seeds
    14 curry leaves , fresh or dried
    ½ tsp turmeric
    ½ tsp cracked black peppercorns
    250g jumbo prawns , leave some with their tails on if you like
    150ml reduced-fat coconut milk

    a squeeze of lime
    chopped fresh coriander , plus a sprig or two
    freshly boiled basmati rice

    In a food processor, blitz the chillies, onion and ginger with 3 tbsp water into a smoothish paste – you may need to scrape it down the sides.
    Heat the oil in a heavy pan or wok. When hot, toss in the mustard and fenugreek seeds, and curry leaves – they’ll crackle and pop – and fry for 10 seconds. Add the onion paste, turn the heat down a tad and cook without colouring for about 5 minutes. Splash in some water if it starts to catch.

    Add the turmeric and cracked peppercorns and stir the spices around for a few seconds before tipping in the prawns. Pour in the coconut milk and bring to a simmer, stirring all the time. The milk will take on a yellow colour from the turmeric. Cook for 1 minute until everything’s heated through. Squeeze over some lime, sprinkle with fresh coriander and serve with rice.

    Per serving294 kcalories, protein 31g, carbohydrate 8g, fat 16 g, saturated fat 8g, fibre 0g, salt 2.76 g

    This is one of my favourite recipes from the BBC website. I came across it when I was looking for something to make with prawns and coconut milk that I randomly bought.

    Angelique Bodart
    Leicester & Kettering DAC

  13. anniebethell Says:

    Hi there – my name is Mark Barrable and I absolutely love this simple recipe for carrot and coriander soup (courtesy of the BBC).

    Carrot and Coriander Soup

    Preparation time: less than 30 mins
    Cooking time: 10 to 30 mins
    Serves 4

    A flavoursome healthy soup with fresh and ground coriander. Serve with cheese and onion bread for a warming supper or lunch.


    • 1 tbsp vegetable oil
    • 1 onion, sliced
    • 450g/1lb carrots, sliced
    • 1 tsp ground coriander
    • 1.2 litresl/2 pints vegetable stock
    • large bunch fresh coriander, roughly chopped
    • salt and freshly ground black pepper

    Preparation method

    1. Heat the oil in a large pan and add the onions and the carrots. Cook for 3-4 minutes until starting to soften.
    2. Stir in the ground coriander and season well. Cook for 1 minute.
    3. Add the vegetable stock and bring to the boil. Simmer until the vegetables are tender.
    4. Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the fresh coriander and serve.

  14. diana docherty Says:

    Recipe for Lemon Sponge cake.

    4 oz sugar
    4 oz butter
    8 oz self-raising flour
    1 lemon
    pinch of salt
    2 eggs.


    Cream the sugar and butter in a large mixing bowl until light and fluffy in texture. Sieve in the self raising flour, add in a pinch of salt and crack and fold in the eggs using a wooden spoon and folding in using the figure of 8 to fold in the egg mixture. Cut a lemon in half, grate in some rind avoiding the pith and squeeze in some lemon juice.

    Butter and flour cover very lightly a cake tin and place the mixture in the over at 250 degrees and check after 20 minutes. Check with a fork to see if done and no bits are on the fork. When golden brown on top remove from the oven and allow to cool.

    When cool you can slice in half and put jam in the centre or fresh cream or serve the cake plain with ice cream.

  15. digitalactivist Says:

    One of my favourite staples is dahl, it is cheap and tasty and very good for you! I find it hard to write down ingredients as I tend to throw things into a pan and it changes slightly each time – however this is one version.

    You can make it with any pulse / lentil according to your taste (serves at least 4)

    250g lentils
    1 or 2 green chillies (or according to taste)
    Half tsp turmeric
    Half tsp ground coriander
    1 heaped tsp of cumin seeds
    2tsp of garam masala
    2 or 3 bay leaves
    Half a bulb of garlic (I like garlic)
    2cm strip of fresh ginger finely chopped
    Couple of table spoons of oil (or equivalent of ghee or butter if you feel naughty)
    1 litre of water
    Salt to taste
    Freshly washed and chopped coriander – large handful.

    Wash the lentils until they run clear. Add water. Chop chillies and throw in all herbs and spices except garlic. Bring to boil and simmer until lentils are soft according to taste. (Some people like it very mushy, some like the lentils to retain texture and shape). Depending on what kind of dahl you are using this can take between 30 and 90 minutes. Keep adding water as needed and according to how runny you like it

    In frying pan, add oil or butter and fry freshly crushed garlic on a low heat until smell changes to cooked garlic smell (?) – be careful not to let it burn. Then add cup of cooked dahl to the pan to fry together. Return to the main pan and mix with rest of dahl. Add salt to taste, freshly chopped coriander and cook for another 5 minutes. Sprinke a good pinch of garam masala over the top and serve with boiled basmati rice or naan bread.


  16. digitalactivist Says:

    My name is Linda. I love cheese so I thought I would share this recipe for cheese scones. They are especially nice warm with butter.


    8oz Self raising flour
    ¼ teaspoon salt
    ½ teaspoon dry mustard
    1oz butter or margarine
    3½oz of cheese for scones
    ½ oz of cheese for topping
    ¼ pint of milk
    Sift together the flour, salt and mustard. Rub in the butter or margarine until mixture resembles fine bread crumbs.
    Finely grate the cheese and add 3½oz to the flour mixture.
    Bind together with milk to form a soft dough.
    Roll out on a floured table and cut using a 1½oz inch plain cutter.
    Place on a greased baking sheet, brush with milk and sprinkle remaining grated cheese on top.
    Bake in a hot oven for about 12 minutes.
    Cool on a wire tray.

  17. Tony Says:

    My favourite recipe is from Elizabeth David’s ‘French Provincial Cooking’
    It is a recipe to make pork taste like wild boar.

    It takes a while to prepare but it is worth the wait.

    Half leg of fresh pork, weighing 2½ kilos (5-6 lbs)
    ½ pint red wine
    4 tablespoons vinegar
    2 carrots
    1 onion
    2 shallots
    2 cloves of garlic
    3 bay leaves
    6 parsley stalks
    several sprigs each of wild thyme and marjoram
    12 whole peppercorns
    6 juniper berries
    2 teaspoons salt
    Slice the carrots, onions and shallots, put all the ingredients into a saucepan, bring to the boil, simmer for 5 minutes. Leave to cool.
    Have the skin removed from the meat, which can be either boned or not, as you please; it is, of course, easier to deal with if it is boned, for a half leg is always an awkward piece to carve.
    Also score the fat lightly across the top, so that the marinade has more chance to sink in. Put the meat in a deep china bowl and pour the cooled marinade over it.
    Leave to steep for 4 days, turning it once a day in the liquid.
    Make a pint or two of well-seasoned stock from the skin of the pork, plus the bones if the meat had been boned, or some veal bones if it has not, vegetables and herbs. Strain, cool, and remove the fat. To cook the meat you will need 2 tablespoons of olive oil or pork lard, 2 tablespoons of flour, the stock, and the strained marinade.
    Take the meat out of the marinade, remove any pieces of vegetables or herbs which may be adhering to it, wipe it dry, and let it brown on both sides in a heavy braising pan in which the oil or lard has been heated. Take it out of the pan. Bring the marinade, with all its vegetables, to the boil in a separate saucepan. Stir the flour into the fat in the pan; gradually add the marinade through a strainer; stir until it is smooth; add sufficient of the prepared stock to make the sauce about the consistency of a thin béchamel. Put back the meat. Cover the pan. Transfer to a low oven, gas mark 3, 330˚F, and cook for 2½ – 3 hours, by which time the pork should be quite tender and coming away from the bone. Transfer it to a hot serving dish. Leave the sauce to settle for a few minutes, then pour off as much of the excess fat as possible. Pour the rest of the sauce into a small saucepan, let it come to the boil, and reduce a little.
    Taste for seasoning. Serve it separately in a sauce boat.

  18. techband Says:

    Bangers and mash.
    Simple, tasty, hearty, traditional English meal. Like it also together with mashed swede n carrot.
    “Bangers” is attributed to the fact that sausages, particularly the kind made during rationing, can explode when cooked under high heat. Water to steam, I suspect.

    Mash: Peel and cut up potatoes into even size chunks of abt 3-4cm. Slow boil abt 20mins test ready just soft, with fork. Drain off water, fine mash, add little butter/olive oil, salt n pepper. Then whisk in some warm milk (optional) bit by bit till right consistency. Swede/carrot; same way smaller chunks, swede takes bit longer to cook than carrot. Loosely mash, no milk!

    Sausages: Beef or pork, ready made. Extra herby ones nice. (check meat content for health). Fry/grill well.

    Gravy: Best made with meat drippings and veg stock. Fried onions, flour (thickening) n seasonings may be added to taste.

    Simon J. Kelly

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