Ingredients
1lb (450g) strong plain flour
1lb (450g) wholemeal flour
4tbsps black treacle
2oz (50g) fresh bakers' yeast
1/2oz (10g) sea salt
1/4 pt (150ml) warm water
1pt (570ml) warm water
2 x 2lb (900g) loaf tins
4oz (110g) luxury muesli
Method
2 x 2lb loaf tins lined with greaseproof paper. When ready to bake do so in a preheated are oven at 400°F/200°C, gas mark 6.
In a warm bowl, place the flour with the salt and set it to one side. In a further bowl mix the treacle thoroughly with the 1/4 pint of warm water and crumble the fresh yeast on the top of the mixture.
Place both bowls in a warm place and leave for about eight minutes. When the yeast in the small bowl has become frothy add one pint of warm water, combined with the flour, muesli and salt, and mix with a large spoon. The dough should be very wet and will easily fall off the spoon when tilted.
Put the mixture into the prepared tins, pat down, cover with damp greaseproof paper until dough has risen to the top of a loaf tins, and then bake for 40 minutes.
Turn out and leave to cool. The bread will freeze well.