jw 1111
JW,
Since it seems that you want something simple, and you bought self rising flour, I'm going to give you the easiest bread recipe I know with that type of flour. I'm a Yank, so measurements will not be in metric, sorry. And I don't know what whole meal flour is. If that's what we call whole wheat, you'll need to get some more stuff. Even if bread is called whole wheat, it's only partially whole wheat, so you'll need to get some regular white, self rising flour. You can add in some whole wheat for a heartier texture. I'm not experienced enough with breads to tell you how to adjust.
Self rising flour is also used for what we call biscuits, which is not the British biscuit, which is what we call a cookie. Sorry, I don't know England's word for biscuit. The U.S. and England: Two countries separated by a common language. (I have no idea where you're from, but since you're using the word tin and metric measurements, I'm buttuming you're more familiar with British than American English.)
Beer Bread:
3 cups self rising flour (This is just regular white, self rising flour) 3 tablespoons sugar 1 can beer at room temp. (In the U.S., a can of beer is twelve fluid ounces.)
Mix together put dough in a greased loaf pan.
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Bake 350 degrees for 40 minutes.
This will make a tasty, hearty bread. (Not too many air holes. It's been a while, but if I remember correctly, it's about half way to corn bread consistency.) Not what you'd want for sandwiches, but great heated with butter, or with a plate of cheese and fruit, or to go with a green salad, or a bowl of stew or soup.
Hope this helps,
Ken
