1 1/2 lb Stone ground flour
1/2 oz Salt
1/2 oz Yeast
Approx 15 fl oz warm water
-PICKLE-
1/2 Cabbage
2 Onions
Salt
1/2 c Plain flour
1 c Sugar
1 ts Curry powder
1 tb Mustard
1/2 pt Wine vinegar
Bread: Blend the yeast with some of the water, mix all the ingredients
together to form a ball of dough. Knead for approximately 10 minutes, cover
and leave to rise for 2 hours. Knock back and form a loaf.
Slash the loaf diagonally a few times and leave for another 20-30 minutes.
Sprinkle with flour and bake at a very high heat for about 40-50 minutes,
until the bottom sounds hollow.
Pickle: Cut the cabbage finely and the onions, sprinkle with salt and stand
for 24 hours. Rinse and boil slowly in 1/2 pint malt and 1/2 pint wine
vinegar for 15 minutes. Add all the remaining pickle ingredients: flour,
sugar, curry powder, mustard and wine vinegar and mix thoroughly.
Yields
1 servings