Ready Time: 1 hrs 50 mins
Preparation Time: 1 hrs 10 mins
Cooking Time: 40 mins
Serves: 1
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
- Preheat oven to 200°C no fan (180°C fan-forced). Lightly grease
a 21cm x 11cm x 6.5cm loaf pan. - Place wheat into blender jug and secure lid.
MILL 1½ – 2 minutes or until finely ground into flour. - 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.
- 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.
- 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.
- Bake for 30 – 40 minutes or until cooked and golden brown.