By Mary Nenke
Mary makes this homemade bread recipe for their guests at Mary’s Farm Cottages. This year for the first time, she has created loaves with cereal rye grown in their paddocks at Kukerin. Try it for yourself here:
Wholemeal Bread Recipe
- 2 1/2 cups full cream milk
- 4 1/2 cups of wholemeal flour
- 1 teaspoon salt
- 2 teaspoons honey
- 2 teaspoons dry yeast
- 30gm butter
I use a bread maker (but you could knead with a mixer) placing the milk in first followed by the flour, salt in a corner, honey in another, butter in another and the yeast in the centre
Place on knead pizza dough.
When the cycle is complete, I take it from the bread maker and divide it into 4 cob loaves on a flat tray and leave it to rise
When risen in about an hour – depends on how warm your room is, I bake in a moderate oven for about 30 minutes
To create rye bread, I replace half of the wholemeal flour with rye flour that I have ground with my blender and add 2 teaspoons of caraway seeds plus 2 teaspoons of fennel.