This recipe was the original one used by Sam and Dora Mayall. We still think it makes the best Pimhill Bread.
You will see that everything needs to be warm. No cold shocks for the yeast.
- 1.13 kg Pimhill Wholemeal Flour
- 2 tsp salt
- 3 tsp dried yeast
- 2 tsp unrefined cane sugar ( this is important )
- 800 ml tepid water
Bread Tins. For this recipe we use two 1lb Bread Tins and one 2lb Bread tin.
Put the flour in to a basin to warm with the salt mixed in. Put the yeast in a small bowl, sprinkle over the sugar and cover with about 1” ( cm) of the water. Stir it around gently, put a small plate on top of the bowl to act as a lid and leave in a warm place to rise (30 – 40 mins ).
Grease and flour your bread tins and again, leave somewhere warm.
When the yeast is really frothy and reaches the top of the bowl mix it into the flour with the rest of the water. Knead for five minutes or so until you have a nice smooth dough. Roll it ot into a long sausage shape and divide your dough according to your tins. Put the dough into the tins and then stand in a warm place covered with a tea towel until the dough rises to the top of the tins. Bake in a hot oven 450 degrees F 220 degrees C Gas mark 8 for about 30 minutes. In an Aga put the grid shelf on the floor of the Roasting Oven (top right.)Turn out on to a wire rack to cool.Back to recipes