Wholewheat bread

Ingredients

3 1/2 cups wholewheat flour

2 tbs sugar

10g instant yeast

1 tsp salt

2 tbs plain yogurt

1 cup water

3 tbs butter

Method

In the bowl of your stand mixer, fitted with dough hook, combine together flour, sugar and salt.

Heat water, butter and yogurt until butter melts.

Remove from heat and cool till lukewarm to touch.

Pour liquid mixture into flour and knead well for 10 -12 minutes until dough is smooth and elastic.

Cover bowl with clingwrap and leave to prove in a warm place for about 1 hour. Dough should double in volume.

After 1st proving, punch down dough on a lightly floured surface and roll out into a 12″x7″ rectangle.

Starting from the shorter end, roll up tightly as you would for a jelly roll. Pinch seams and ends to seal.

Place seam side down in a lightly greased 7″x3″ loaf pan.

Cover loaf with a damp towel and leave to rise for another 1 hour. After it has doubled in size, brush with milk glaze.

Bake at 375 oF for 30-35 minutes or until bottom of loaf sounds hollow when tapped. Cool completely on a wire rack before slicing.

Source: inspiredtobake.wordpress.com