- 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
- In a small mixing bowl, dissolve the sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
- 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.
- 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.
- 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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