Description
2 cups Whole Wheat Flour 2 Tablespoons butter 1/2 tsp salt 1 Tblsp sugar 1 tsp ground ginger powder 1 tsp fennel seeds 1 tsp yeast 6 oz tepid/warm milk 1 tsp poppy seeds 1/2 tsp sugar 1 tsp milk 1/2 tsp sugar Method Sift dry ingredients. Add butter, make breadcrumb texture. Add yeast and bind into dough with milk. Kneed for 10 minutes. Let dough rise double in size and kneed again. Divide dough in half. Put dough into two 23cm diameter greased pans. Brush top with 5ml sugar and 10 ml milk mixed. Sprinkle top with poppy seeds. Bake at 180 degrees Celsius for 20-30 minutes. Remove from tin and cool on cooling rack. www.actontv.org
