• Prep Time 30 minutes
  • Cook Time 30 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 350g plain flour
  • 100g wholemeal flour
  • 1 tsp salt
  • 20g castor sugar
  • 25g butter
  • About 250ml lukewarm water
  • 20g fresh yeast or 15g easy blend yeast


  1. Sift plain flour and wholemeal flour into the bowl of an electric mixer fitted with a dough hook. Put the husks left on the sieve in the bowl. Stir in instant yeast, sugar and salt. Rub in butter. Make a well in the centre, pour in water and turn on the mixer.
  2. Beat for five to six minutes until dough turns into a smooth soft ball. Leave aside, covered with a damp tea towel, for 30 to 40 minutes or until dough doubles in bulk.
  3. Punch down the dough and place it on a floured surface. Knead dough lightly with floured hands for three to four minutes until smooth. Divide dough equally into three oval or rectangular-shaped pieces. Place dough on greased baking sheet and gently score the loaf with a sharp knife.
  4. Cover with a tea towel and set aside to prove for 15 to 20 minutes. Dust loaf with a little flour or brush with beaten egg.
  5. Bake in a preheated oven at 220 ºC for 15 minutes, then lower the temperature to 180 ºC and bake for a further 20 to 25 minutes or until bread is well-risen and browned.
  6. Cool loaf on a wire rack before cutting.

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