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25 g/1 oz fresh yeast or 40 ml/2.5 tbsp
dried yeast
10 ml/2 tsp malt extract
375 ml/13 fl oz/1.5 cups warm water
450 g/1 lb/4 cups wholemeal (wholewheat)
flour
5 ml/1 tsp soy flour
50 g/2 oz/0.5 cup rolled oats
2.5 ml/0.5 tsp salt
25 g/1 oz/2 tbsp soft brown sugar
15 ml/1 tbsp lard (shortening)
225 g/8 oz cooking (tart) apples, peeled, cored and chopped
400 g/14 oz sultanas (golden raisins)
2.5 ml/0.5 tsp ground cinnamon
1 egg, beaten |
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Method:
Blend the yeast with the malt extract
and a little of the warm water and leave in a warm place until frothy.
Mix together the flour, oats, salt and sugar, rub in the lard and make
a well in the centre. Mix in the yeast mixture and the remaining warm
water and knead to a smooth dough. Mix in the apples, sultanas and
cinnamon. Knead until elastic and no longer sticky. Place the dough in
an oiled bowl and cover with oiled clingfilm (plastic wrap). Leave in
a warm place for 1 hour until doubled in size.
Knead the dough lightly, then shape into three rounds and flatten
slightly, then place on a greased baking (cookie) sheet. Brush the
tops with beaten egg and bake in a preheated oven at 230°C/450°F/gas
mark 8 for 35 minutes until well risen and hollow-sounding when tapped
on the base.
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