Food Combining Hay Diet : Recipes Section: Bread

Starch bread - wholemeal bread :
The full text of the book published by Bloomsbury. Author Peter Thomson

To make two 1lb loaves

¾pint / 425 ml warm water

1 oz / 25 g fresh yeast or ½oz / 12 g dried yeast

1 teaspoon caster sugar

1 ½lb / 700 g wholemeal flour

2 level teaspoons sea salt


  • Pour the water into a bowl and add yeast and sugar.
  • Leave about 15 minutes until frothy.
  • Sift flour and salt into a bowl, make a well in the centre and add the yeast liquid.
  • Mix to a soft dough.
  • Knead until the dough is smooth and elastic - about 10 minutes by hand or 2 minutes in a food mixer.
  • Shape into loaves and brush with salt water, then cover them with a damp cloth, or oiled polythene bag and leave to rise for 1½ hours. (Some dried yeasts will rise more quickly.)
  • Bake at Gas Mark 8, 450° F, 230°C for 25- 35 minutes. Turn out and cool on wire rack.
  • Sprinkle sesame seeds or poppy seeds over the top before baking.
  • Add 1 oz / 25 g butter or lard and rub into the flour.
  • The best results are obtained with 'strong' flour milled from hard wheats. You may need to use more liquid.

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