• 2 tbsp White Sugar
  • 1 tbsp Instant Yeast
  • ¾ Cup Warm Water
  • ¼ Cup Milk
  • 1 tbsp Vegetable Oil
  • 1 cup Whole Wheat Flour
  • 2 cups All Purpose Flour
  • 1 tsp Salt
  • Egg, beaten


  1. In a small mixing bowl, dissolve the sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
  2. In a large mixing bowl, combine the yeast mixture with the milk, vegetable oil, whole wheat flour, 1 cup of the all-purpose flour and the salt; beat well. Add the remaining flour, ½ cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  3. Grease two 8×4 inch bread pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 200’C.
  4. Brush the risen loafs with lightly beaten egg. Bake at 200’C for 30 minutes, or until the bottom of the loaf sounds hollow when tapped.


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Author: Shona Mills

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