|10.00 g||instant dried yeast|
|750.00 g||flour — wholewheat|
|650.00 ml||water — lukewarm|
Preheat oven to 200 ºC. Grease two loaf tins (225 x 125 x 60 mm).
1. Combine wholewheat flour, salt and sugar together, add instant dry yeast. Add margarine and, rub in lightly with fingertips.
2. Add water and mix to form a soft but pliable dough. Knead for about 10 minutes until dough is elastic. Place in a lightly floured bowl, cover with plastic and leave to rest until double in size.
3. Knock dough down, divide into 2 equal pieces, shape into loaves. Place into loaf tins. Cover with a plastic sheet and leave to rise for 45 minutes.
4. Brush with water and bake in oven for about 35 minutes or until loaves sound hollow when tapped with knuckles. Decorate top of loaf with sesame seeds, sunflower seeds, poppy seeds or crushed wheat.