Instructions: Sift 1-3/4 cups each of the flours, salt, yeast, and sugar together.

Dissolve mo lasses in the hot water and stir into the flour mixture. Add walnuts and mix well to form a ball. Put in a greased bowl, lightly covered with a tea towel, and place in a warm, draft-free spot. Allow to rise to about half again its original bulk, approximately 45 minutes.

Preheat oven to 400 degrees. Grease an 8 x 4-inch loaf pan.

Turn into loaf pan and bake for about 35 minutes. Brush with water and bake until set and very lightly golden, another 5 minutes.

Makes 1 loaf of
dark bread.

MENU :
*Lobster with Tarragon Mayonnaise
*Lentil, Fennel and Cress Soup

*Scotch Unkneaded Bread
*Plum Sorbet
*wine
*coffee
*Everything can be made ahead either completely and reheated or to the point of baking, warming and assembling.
*SOURCE: Lee Baileys Soup Meals (1989:isbn0517573040)

Notes: Lees Intro: Margaret Brown, a British friend of mine, gave me this recipe. It is an easy way to make bread because it requires no kneading and not much rising time. Its dense and very good toasted.

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