Dr. Moerman’s bread recipe

I’ve been diligently baking bread for the last 2 weeks and have always been faithful in using Dr. Moerman’s basic recipe from an out-of-print book. I used it for my maiden loaf (which tasted like rock) years ago and have sticked with it since. Now the bread’s more palatable and I like to dip it into curry or any gravy.

Ingredients:
5 cups 100% whole wheat flour
1 tsp sea salt
1 tbsp raw honey
1 1/2 cups lukewarm low fat milk (I use rice milk, about 2 cups or more)
3 tsp dry yeast or 6 tsp fresh yeast

Steps:
1. Mix flour and salt.
2. Dissolve honey in lukewarm milk.
3. Dissolve yeast in half of the milk mixture and leave it until a huge froth appears. Add it to the remaining milk and gradually to the flour.
4. Mix until a soft dough is formed. Knead for 5 minutes.
5. Leave it to rise for about 1-2 hours.
6. Knead again and place it in a pan. Butter the pan when necessary.
7. Leave to rise for about 1/2 an hour.
8. Bake at 200°C (400°F) for 40 minutes. Be careful not to over-bake. Bread makes a hollow sound when knocked from the bottom.