INGREDIENTS: For one loaf
- 315 mL warm water
- 25 ~ 30 grams compressed yeast
- 65 mL oil
- 1 egg
- 3 cups (or a little more) of plain flour (this could be half white and half wholemeal)
- ½ teaspoon salt
- 2 tablespoons sugar
- 1 heaped tablespoon milk powder
- Preheat oven to 200 ~ 205 degrees C.
- Put water into very large bowl.
- Add oil and egg (reserving half the white).
- Crumble yeast quickly and mix well with finger tips.
- Place 1 cup wholemeal flour, sugar, milk powder and salt into sifter.
- Sift into wet ingredients.
- Sift remaining bran through fingers.
- Mix well, adding extra flour to form a firm dough.
- Knead dough for 10 minutes.
- Place dough in a covered bowl in a warm place and let rise until doubled.
- Knead lightly to break large bubbles and shape into loaves.
- Place in greased loaf tins until almost doubled.
- Beat reserved egg white, add a little water and brush over top before completely risen.
- Bake about 25 minutes.
- This is not really suitable for sandwich bread.
From an evening college baking course done by Ian in 1982.