|Tepid water||1 1⁄4 Cup (20 tbs)|
|Active dry yeast||1 Teaspoon|
|Whole-wheat flour||4 Cup (64 tbs)|
1 Mix the sugar into one third of the water in a small jug.
2 Sprinkle the dried yeast over the surface and leave in a warm place until frothy (about 10 minutes).
3 Place the flour and salt into a 1.75 litre/3 pint (7 1/2 cup) mixing bowl, and microwave on full power for 30 seconds.
4 Rub the butter into the flour and add the yeast mixture and remaining tepid water. Mix well to form a pliable dough.
5 Turn onto a lightly floured board and knead until smooth (10 minutes).
6 To shape the loaf: divide the dough into three equal pieces. Roll and pull each piece into a 25cm/10 inch long roll. Join them together at one end and plait (braid) the loaf evenly. Finish by tucking the ends under.
7 Put onto a greased dinner plate and cover with a clean, damp tea (dish) towel. Leave in a warm place until dough has doubled in size (about 40 minutes).
8 Microwave, uncovered, on full power for 8 minutes, giving the plate a half turn, half way through cooking.