Honey-Wheat Bread

Nothing beats the smell of freshly baked bread, except maybe the taste. I have been making two loaves at a time of this bread for a long time; long enough that I can't remember the last loaf of bread that I bought in a supermarket. I mean, the ingredients are cheap, it requires little actual hands-on cooking and the result is superior. Remember, bread companies are using the cheapest ingredients they can find, and usually lack heavily in nutrition. Give these a try and fill up your whole house with the smell of fresh-baked goodness.

3 cups strong white bread flour
2 cups strong wholemeal bread flour
1 teaspoon salt
1 packet instant yeast
⅓ cup vegetable oil
⅓ cup honey
2 cups milk, heated for 2 minutes in microwave
1 egg
1 teaspoon milk

Combine the flours, salt, yeast, oil, honey and milk in the bowl of an electric mixer with the dough hook attachment (you COULD do this by hand, but it would take a long time). Mix on low speed for two minutes, just to combine everything, then kick the speed up to medium-low or medium for a further 4 minutes. When it's ready, the dough should have pulled away from the sides and formed a nice ball around the dough hook.

Lightly oil a clean countertop surface and rub the remaining oil on your hands. With your oily hands, take the dough out of the mixing bowl and put it onto the oiled surface. Knead it a few times, then shape it into a ball. Lightly oil a large bowl and put the dough in it. Cover with clingfilm and allow to rise for an hour or so, until double in size.

Lightly dust a flat surface with flour. Turn the dough ball out onto the surface and lightly dust with flour. Fold the dough over itself and press down to expel the air trapped in side (you should hear the air escape). Divide the dough into two equal sized portions and shape them into balls. Let them rest for twenty minutes under the clingfilm.

Spray (or coat with a thin layer of oil) two loaf tins. Working with one dough ball at a time, flatten the dough with your hands and sort of stretch and shape it into a flat rectangle measuring about 12 x 8 inches, with the long side facing you. Fold the sides in about an inch and then begin rolling from the edge furthest away from you towards yourself until it forms a log. Roll it a few times (not applying much pressure) and place in the loaf tin. Repeat with the other loaf.

Combine the egg and milk in a bowl and whisk to combine. Brush the egg wash over the top of both loaves. Preheat the oven to 180C. Let the dough sit for 1 to 2 hours, or until the dough has risen to fill 3/4 or the loaf tin. Egg wash again and bake in the oven for 25-30 minutes. The outside should be a rich golden brown.

Remove from the oven and turn the loaves out onto a cooling rack. LET THEM COOL COMPLETELY, NO MATTER HOW GOOD IT SMELLS.