Supreme Wholemeal Square Bread

This healthy soft sandwich loaf is brilliant for everyday use and superb for Danish open sandwiches or toast.

Ingredients make 1 loaf

520 g wholemeal flour

100 g white bread flour

1 packet instant dried yeast (7g)

40 g sugar

15 g sea salt

450 g lukewarm water

60 g butter

Method

Place flour, yeast, sugar 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 (40ºC). Add this mixture to the flour mixture and combine. Knead the dough by hand or machine until smooth and 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 shape. 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.