Wholewheat bread

Recipe from: 3/3/1997 12:00:00 AM
Ingredients 9
Servings 0
Time

Ingredients

  • 1
    kg
    white bread flour
  • 800
    g
    wholewheat flour
  • 50
    ml
    brown sugar
  • 20
    g
    instant yeast
  • 125
    ml
    sunflower seeds
  • 250
    ml
    oats
  • 15
    ml
    salt
  • 45
    ml
    oil
  • sesame and poppy seeds for sprinkling
 

Method

about 30 minutes
 
Preheat the oven to 180 ºC (350 ºF). Grease two large and one small loaf tins with margarine or spray with non-stick spray. Place all the ingredients, except the sesame and poppy seeds, in a large mixing bowl and mix with about 1,5 litres lukewarm water until the mixture is fairly slack, but does not stick to the sides of the bowl. Cover with a sheet of plastic wrap and leave to rise for 20 minutes. Turn into the prepared tins and leave to rise again until the dough fills the tins. Sprinkle with the sesame and poppy seeds and bake for 25 to 35 minutes or until the bread sounds hollow when tapped. Turn out onto a wire rack to cool. Serve with butter or chicken liver paté. Makes 2 large loaves and one small one.
 

Read more on: bake
 

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