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Method:
Blend the yeast with the sugar and a
little of the warm water and leave for about 20 minutes until frothy.
Rub the fat into the flour, salt and malt extract and make a well in
the centre. Stir in the yeast mixture and the remaining warm water and
mix to a soft dough. Knead well until elastic and no longer sticky.
Place in an oiled bowl, cover with oiled clingfilm (plastic wrap) and
leave in a warm place for about 1 hour until doubled in size.
Knead the dough again and shape into two greased 450 g/1 lb loaf tins
(pans). Leave to rise in a warm place for about 40 minutes until the
dough rises just above the tops of the tins.
Brush the tops of the loaves generously with egg and sprinkle with
cracked wheat. Bake in a preheated oven at 230°C/ 450°F/gas mark 8 for
about 30 minutes until golden brown and hollow-sounding when tapped on
the base.
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