Oblong Light Wholewheat Bread

This crunchy healthy light 60/40 whole wheat bread is simple to make and ideal for breakfast.

Ingredients make 2

600 g wholemeal flour

400 g white bread flour

1 tbls salt (20g)

1 packet of yeast (7g)

700 g water

Method

Place flour, salt and yeast in a mixing bowl and mix evenly. Add lukewarm water to the flour mixture and combine to dough. Dust the work surface with flour and turn the dough out. Knead the dough for approx. 5 minutes until smooth and elastic. Place the dough back into the bowl and cover with cling wrap. Allow resting for 1 hour or until double in size. Dust flour on the kitchen table and work the dough with flour into two round balls. Shape each ball into an oval shape and dip in wheat flakes. Put the shaped dough on a greased baking tray and allow proofing for approx. 1 hour. Preheat oven to 220ºC normal bake and bake in the oven for approx. 35 minutes. Remove bread from the oven and place loaves on a wire rack. Allow cooling for at least 15 minutes before cutting.

Note: Try dipping the bread in bran, sesame or poppy seeds instead of flakes.