Whole-wheat Bread

Ingredients

1 tablespoon active dry yeast

1/2 teaspoon plus 1/4 cup honey

2 1/2 cups warm water

3 1/2 cups unbleached plain flour

2 teaspoons salt

1 cup Glenisk Natural yogurt

3 tablespoons vegetable oil

1 egg slightly beaten

5 1/2 cups whole-wheat or brown flour

Preparation

Add the yeast and 1/2 teaspoon honey to the warm water and set aside for 15 minutes, until bubbles form. In a large bowl, sift together the flour and salt. Add the proofed yeast and stir. Add the remaining 1/4 cup of honey and the yogurt, oil, and egg. Stir well. Add the whole-wheat or brown flour 1 cup at a time, stirring after each addition, until the dough is stiff and comes away from the bowl.

Remove the dough to a lightly floured board and knead it for 5 to 10 minutes until it is no longer sticky, adding more flour as needed. Oil the dough well and place it in an oiled bowl. Cover and let rise in a warm place for 1 1/2 hours, until it doubles in size.

Punch down the dough and knead it again for several minutes, adding flour as needed. Oil three 20 cm x 10 cm loaf pans. Divide the dough into 3 parts, shape into loaves, and allow them to rise in the pans in a warm place for 30 minutes.

Preheat the oven to gas mark 4, 180°C, 350°F. Bake the loaves for 35 to 40 minutes or until they sound hollow when tapped. Gently remove them from the pans and cool on racks.

Serves

3 loaves