Wholemeal Bread With Sesame
|Wholemeal flour||4 Cup (64 tbs)|
|Flour||2 Cup (32 tbs)|
|Salt||2 1⁄2 Teaspoon|
|Brown sugar||2 Teaspoon|
|Dry yeast||2 Tablespoon|
|Lukewarm water||2 1⁄4 Cup (36 tbs)|
Mix dry ingredients together in a large bowl.
Make a well in centre.
Pour in water and oil.
Mix with a wooden spoon until almost all the flour is combined, then knead for 5 minutes to form a soft dough.
Place dough in a lightly greased bowl; cover with plastic wrap.
Prove for 10 minutes on CONVECTION 70Â°C, then 10 minutes on CONVECTION 40Â°C, until dough has doubled in size.
Punch your fists into the centre of dough.
Knead lightly again.
Shape to fit a 24 x 13cm bar tin.
Cover with plastic and prove for 10 minutes on CONVECTION 70Â°C Remove dough from oven.
Preheat oven to 220Â°C.
Brush with milk and sprinkle with sesame seeds.
Place on Low Rack, cook for 20-25 minutes on LOW MIX/BAKE 220Â°C