Wholewheat Bread

Ingredients

• 660g (3 cups) whole wheat grains
• 2½ teaspoons dried yeast
• 40g softened butter
• 310ml (1¼ cups) warm water
• 2 teaspoons salt
• 2 teaspoons honey

Method

1. Preheat oven to 200°C no fan (180°C fan-forced). Lightly grease
   a 21cm x 11cm x 6.5cm loaf pan.
2. Place wheat into blender jug and secure lid.
   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.