Wholemeal bread 


500ml stoneground wholemeal flour

500ml stoneground cake flour

10g instant yeast 

10ml salt

15ml sugar

45ml olive oil

300-400ml warm water

Egg wash 

Sesame seeds

Combine the flours, yeast , salt, and sugar in the bowl if an electric mixer . Use the dough hook . With the machine in add the olive oil and enough warm water to make a dough that is soft but not sticky. Knead well until smooth and elastic. Cover the bowl with cling wrap and set aside in a warm place until doubled in size . Knock the dough back and divide the into three portions. Roll each into a log . Pinch the end together and plait the strands . Tuck in the ends. Place on a baking tray and cover loosely with plastic. Set aside to rise . Brush with egg wash and sprinkle with sesame seeds. Bake at 180 C for 30-40 minutes until golden brown and the loaf sounds hollow when tapped. Remove from the oven and place on a rack to cool. 

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