Yummy wholemeal bread (RECOMMENDED)

Ingredients:

A 385g hp flour

165g wholemeal flour

35g brown sugar

10g instant yeast

B 120g overnite sponge dough

C 350g cold water

1/2 tbsp honey

D 40g butter

Method:

1. Mix A well, add in B then C. Mix to form a dough

2. Add in D, knead to form a smooth & elastic dough, seal with cling wrap, sleep for 45 mins

3.Divide into 2/3 partitions, mould it round and rest for another 10 mins.

4. Flattern the dough, roll it up like swiss roll. Place into greased tin, allow to proof for 60 mins or double size.

5. BAke at 210 degree C for 35 min. Remove immediately when baked.

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