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Whole-wheat Crown Loaf

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6 cups Whole-wheat flour, plus extra for dusting
2 tbsp Butter, or margerine
3 tsp Sugar
2 tsp Salt
1 envelope Quick-rise active dry yeast, (1/4 oz, 7 g)
1 3/4 cups Lukewarm water
Sunflower oil, or corn oil for greasing
Milk, for glazing
Cracked wheat, for sprinkling


1. Put the flour into a large bowl. Rub in the butter with finger tips, then stir in the sugar, salt, and yeast and mix thoroughly. Make a well in the middle of the ingredients and pour in the water. Using a wooden spoon, mix to a soft but not sticky dough.

2. Lightly oil a large bowl. Knead the dough until smooth and elastic and shape into a round. Place the dough in the bowl, cover with oiled plastic wrap or a damp dish toel, and leave in a warm place to rise for 1 ~ 1 1/2 hours, until the dough has doubled in size.

3. Turn out the dough onto a lightly floured work surface and punch down with your fist. Knead for 2-3 minutes, until smooth.

4. Lightly oil the cake pan. Shape the loaf. Cover loosely with oiled plastic wrap or a dry dish towel and leave in a warm place to rise for 1~1 1/2 hours, until doubled in size.

5. Brush the loaf with milk to glaze and sprinkle with cracked wheat. Bake in a 450 degree F oven for 20 ~ 25 minutes, until well risen. Tap the bottom to see if the loaf is cooked; it should sound hollow. Leave to cool on a wire rack.