Ingredients Jump to Instructions ↓

  1. 2 cups AP flour

  2. 1 cup barley flour

  3. 1/4 cup millet flour

  4. 1/4 cup wholewheat flour

  5. 1/4 cup barley meal

  6. 1/2 cup bran (wheat, oats or rice)

  7. 3 t yeast (active dry or instant)

  8. 1 t bread improver

  9. 1 t sugar

  10. 1 t salt

  11. 80 ml warm water Low fat milk (as much required for kneading) Egg yolk

Instructions Jump to Ingredients ↑

  1. Mix flours, meal and bran, add salt, set aside. In a small bowl add yeast and sugar to the warm water, leave for 5 minutes or until bubbly/frothy. Add to flours, knead with warm milk. Knead for 5 minutes to develop the gluten. Keep in an oiled bowl, secure with cling film. Leave for 1 hour or until doubled. Pre-heat oven to 200C. Punch dough down, shape and put in oil a 8"x4" loaf pan. cover with a wet tea towel, leave in warm place for second rising. After 40 minutes or until risen nearly to the rim of pan, brush with egg wash and sprinkle seeds. Bake at 200C for 15 minutes, turn down temp to 180C and bake for another 25-30 minutes


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