Wholemeal Sultana Bread

It is always good to make your own soft fruit loaf like this one which is excellent for breakfast toast.

Ingredients make 1 loaf

400 g white bread flour

240 g wholemeal flour

10 g instant dried yeast

50 g brown sugar

10 g mixed spice

20 g salt

80 g butter

400 g milk

200 g sultanas

Method

Place flour, yeast, sugar, mixed spice and salt into a large bowl and blend evenly. Put water and butter in a small pot and warm over medium heat while stirring until butter is melted (30ºC). Add this mixture to the flour mixture and combine to dough. Knead the dough by hand or machine until smooth. Add sultanas and mix evenly. Rest covered for approx. 60 minutes. Remove the dough from the bowl and place on a lightly floured kitchen table. Deflate the dough and shape the dough into a log.  Roll the bread in sesame seeds and place the dough in a greased 10 x 10 x 28 cm Pullman tin. Place a towel on top and let the dough rise until 1 cm from the top approx. 70 minutes. Preheat oven to 200ºC. Remove the towel and place the lid on the tin. Place the tin in the middle of the oven and bake for approx. 40 minutes. Remove the bread from the tin and allow cooling for at least 30 minutes on a wire rack before cutting.

Note: Try rolling the dough in other seeds or grain such as poppy seeds or oats.