Traditional Wholemeal Bread

• 500 g STRONG WHOLEMEAL BREAD FLOUR
• 1½ TSP SALT
• 1 TBSP SUGAR
• 1½ TBSP SKIMMED MILK POWDER
• 25 g SOFT BUTTER
• 1½ TSP EASYBAKE OR FASTBAKE FAST ACTION DRIED YEAST
• 350 ml LUKEWARM WATER (1 PART BOILING WATER TO 2 PARTS COLD WATER)

Fit kneading/grinding tool. Add flour, salt, sugar, milk powder, butter and yeast to bowl. Process on speed 9 for 1 min.

Set to P1 pastry program and add warm water through hole in the lid. At end of kneading time, when timer beeps, leave dough to prove in machine for 40 min.

Remove dough and knead on a floured surface to a smooth ball.

Shape to fit a greased 900 g (2 lb) loaf tin. Cover with oiled cling film. Leave in a warm place until doubled in size (about 45 min).

Preheat oven to 230°C/fan 210°C/gas 8. Immediately reduce oven to 200°C/fan180°C/gas 6. Bake for 30 mins or until the base of loaf sounds hollow when tapped. Cool on a wire rack.

TIP For a lighter wholemeal loaf substitute with 250 g strong wholemeal bread flour, 250 g strong white bread flour and 300 ml lukewarm water.