Types of flour available

There are a variety of flours available in shops today produced by many different manufacturers. Look for the wholemeal or wholewheat flour rather than the wheatmeal.

Wholemeal Flour

This is known as 100% extraction flour – i.e. all of the wheat grain is retained in the flour. This is sometimes called Wholewheat flour.

Wheatmeal Flour

This is 81% extraction flour – i.e. 81% of the grain is used so  it is lower in bran and germ content. As a result it is lower in nutrients than wholemeal flour.

Muesli Bars



  • 8oz porridge oats
  • 4oz toasted almonds
  • 2oz toasted hazelnuts
  • 1oz all-bran
  • 4oz brown sugar
  • 5 tbsp water
  • 1oz sesame seeds (optional)
  • 3 tbsp clear honey
  1. Heat sugar and water in a large pan until it has dissolved, then rapidly boil for about 3 minutes
  2. Chop the nuts (or use a liquidiser) and add the remaining ingredients to the pan
  3. Press into a lightly greased tin (11 inches by 7 inches)
  4. Leave to set in a cool place for 2 hours, then cut into bars




Fruity Bran Muffins



  • 1 cup wholemeal flour
  • 1 cup white flour
  • 1 1/2 cups wheat ban
  • 1/2 tsp salt
  • 1 1/2 tsp bicarbonate of soda
  • 1/2 tsp nutmeg
  • 1 tbsp grated orange rind (optional)
  • 1 cup chopped apple (optional)
  • 1/2 cup sultanas
  • 1/2 cup nuts chopped
  • Juice of 1 orange
  • 2 cups skimmed milk
  • 1 egg, beaten
  • 1/2 cup brown sugar
  • 2 tbsp oil
  1. Toss well the flour, bran, soda and nutmeg with a fork
  2. Stir in orange rind, apple, sultanas and nuts
  3. Beat egg and sugar together well and add oil, milk and juice
  4. Stir liquid into dry ingredients
  5. Put in well greased muffin tins and bake for 25 minutes at 35o digs Fahrenheit, 180 digs Celsius, Gas Mark 4






Wholemeal Bread


  • 3lb strong wholemeal flour
  • 1 1/2 pints tepid water
  • 2 level tbsp sugar
  • 1 fl oz sunflower oil
  • 2oz fresh fruit / 1oz dried yeast
  • 3 tsp salt

Preparation of yeast

Fresh yeast should be creamed until liquid with some of the water given in the recipe

Dried yeast should be reconstituted as follows:

  1. Put 1/4 pt of the measured liquid into a small jug or bowl
  2. Stir in 1 tsp sugar and sprinkle the dried yeast onto the liquid
  3. Leave in a warm place until frothy – about 10-15 mins

Dried yeast works more slowly than fresh so allow extra time for rising

Powdered Yeast should be added to the flour, sugar and salt directly from the packet without preparation

  1. Prepare the yeast
  2. Mix the flour, sugar and salt together and add the yeast liquid/powdered yeast and the remaining water, with oil added to make a firm dough that leaves the bowl clean
  3. Turn onto a floured board and knead for about 10 minutes until it feels firm and elastic and no longer sticky
  4. Shape into a ball and place in a bowl covered with oiled cling-film, leaving it in a warm place to rise (approx 1 1/2 hours)
  5. When doubled in size turn into a floured surface and knead again for 1-2 minutes
  6. Divide into four and place in four greased bread tins
  7. Cover again and allow to rise for about 20-35 minutes until dough is rounded over the top of the tins
  8. Remove covering and bake in a pre-heated oven at 450 degs Fahrenheit, 23 degs Celsius or Gas Mark 8 for 30-40 minutes
  9. When bread is cooked, it should sound hollow when tapped on the base
  10. Turn out and cool on a wire rack

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