| Ingredient | Method |
300g wholemeal flour 40g caster sugar 2 tbsp honey 1 tsp salt 45g butter 2 tsp yeast 25ml water 140-145ml milk pinch of bread improver | FOR STAND MIXER WITH DOUGH HOOK, OR BY HAND: 1. Place the dry ingredients in a bowl. Put water in a cup and sprinkle the yeast on top, set aside for about 5 minutes, until the yeast begins to react. Make a well in the center of the dry ingredients, then pour in the yeast mixture. Mix until a dough forms then knead for about 6-10 minutes. Cover with plastic wrap, set aside about 2-3 hours for ferment. 2. Once dough has risen, place it on a floured surface, and knead lightly. Rest for 15 minutes. 3. Divide the dough into 3 portions, knead and use rolling pin to roll the doughs. Arrange in a greased square baking tray covered with greased cling wrap and let dough prove for second time (about 2.5 hrs). 4. Bake at 185 degree Celsius for 55-60 minutes till golden brown. Remove from oven and cool on wire rack. |
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