Cookbook

Wholewheat Bread
1 Prep 10 minutes plus 1 hour to rise / Cook 40 minutes
2 Makes 1 loaf
660g (3 cups) whole wheat grains
2½ teaspoons dried yeast
40g softened butter
310ml (1¼ cups) warm water
2 teaspoons salt
2 teaspoons honey
1. Preheat oven to 200°C no fan (180°C fan-forced). Lightly
grease a 21cm × 11cm × 6.5cm loaf pan.
2. Place wheat into blender jug and secure lid.
4 MILL 1½ – 2 minutes or until finely ground into flour.
3. Using an electric mixer, fitted with a dough hook, combine
2 cups of the wholewheat flour, yeast, butter, water, salt and
honey. Mix at a medium speed for 4 minutes. Add more
wholewheat flour (up to ¾ cup), as needed, until dough pulls
away from sides of the bowl. Continue kneading, in the electric
mixer, for 2 minutes.
4. Place dough into a lightly greased bowl. Loosely cover with
plastic food wrap. Set aside for 20 minutes in a warm, draft-
free place or until doubled in size.
5. Punch down dough and shape into a log to fit into prepared
pan. Cover loosely with lightly greased plastic food wrap. Set
aside in a warm draft-free place for 30 – 40 minutes or until
well risen.
6. Bake for 30 – 40 minutes or until cooked and golden brown.
Remove from pan and transfer to a wire rack to cool.