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Wholemeal bread flour - 500 gms
Yeast -2 tsp
Salt -1 tsp
Tepid water - 1 3/4  cups


  • Mix all the ingredients together in a food mixer with the dough hook for 5 minutes.
  • Leave in the bowl, cover with a damp cloth and leave to rise for 1 1/2 hours.
  • Knead roughly for two minutes with the dough hook.
  • turnout and knock down to get rid of any air bubbles so that the texture is smooth when slicing.
  • Put into greased loaf tin.
  • Bake for one hour on 225 C.
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