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Ingredients
- 1 3/4 cups white bread flour, plus extra for dusting
- 1 1/4 cups whole wheat bread flour
- 1 tsp salt
- 3/4 tsp active dry yeast
- 2 tbs wheat bran
- 2/3 cup lukewarm water
- 1/2 cup plain yogurt
- 1 tbsp vegetable oil
- 1 tbsp molasses or light corn syrup
Preparation
Step 1
Sift both types of flour and salt together into a bowl and tip in the bran from the sifter/ Stir in the yeast and wheat bran. Make a well in the center and pour in the lukewarm water, yogurt, oil, and molasses. Stir well with a wooden spoon until the dough begins to come together, then knead with your hands until it leaves the side of the bowl. Turn out onto a lightly floured surface and knead well for about 10 minutes, until smooth and elastic.
Brush a bowl with oil. Shape the dough into a ball, put into the bowl, and put the bowl into a plastic bag or cover with a damp dish towel. Let rise in a warm place for 1-2 hours, until the dough has doubled in volume.
Brush cookie sheet with oil. Turn out dough onto a lightly floured counter, punch down, and knead for 1 minutes. With lightly floured hands, shape the dough into a ball, and flatten lightly. Put the loaf onto the prepared cookie sheet. Put the cookie sheet into a plastic bag or cover with a damp dish towel and let rise in a warm place for 30 minutes.
Preheat oven to 425F. Slash the top of the loaf and bake for 30 minutes, until golden brown and it sounds hollow when tapped on the bottom with your knuckles.