Name: Wholewheat bread
Yield: serving
Cuisine: Accompaniment
Ingredients: 1.00 kg flour wholewheat; 500.00 ml digestive bran; 250.00 ml water boiled; 750.00 ml water cold; 5.00 ml sugar; 30.00 ml sunflower oil; 45.00 ml Goldcrest Pure Honey; 10.00 ml salt; 30.00 ml sesame seeds; 15.00 ml sunflower oil

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Ingredients (10)

1.00 kg	flour — wholewheat
500.00 ml	digestive bran

yeast granules

250.00 ml	water — boiled
750.00 ml	water — cold
5.00 ml	sugar
30.00 ml	sunflower oil
45.00 ml	Goldcrest Pure Honey
10.00 ml	salt
30.00 ml	sesame seeds
15.00 ml	sunflower oil

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Method:

1. Place the flour in a large mixing bowl, add the bran and stir well.
2. Sprinkle the yeast over 250 ml (1 cup) of the boiling and cold water mixed, in a measuring jug. Add sugar and leave until the mixture is frothy.
3. Add oil, honey and salt to the flour mixture. Stir in the yeast mixture with a wooden spoon, then stir in the remaining warm water, a little at a time, until the dough has a heavy dropping consistency. Be careful, as too much will make the loaf soggy, and too little water will make it dry.
4. Divide the dough between 3 greased 1,25 litre (5 cup) loaf pans. Cover with tea towels and leave to rise for about 1 hour or until doubled in size. (On cold winter days, the dough will take longer than an hour to double in size as the cold retards rising.)
5. Preheat oven to 180 ºC. remove tea towels from pans and sprinkle loaves with sesame and sunflower seeds. Bake for 35 – 40 minutes, or until loaves sound hollow when tapped.
6. Leave loaves (still in pans) on a cooling rack for a few minutes, then prise them carefully from the sides of the pans and turn them out on the wire rack to cool completely. Serve, buttered, with salmon pæte (see tips).
Makes 3 loaves