Simple Light Wholemeal Bread

                                                       2 loafs shaped in different pans.

Ingredients
Sponge Preparation (A)
Wholemeal flour 240g
Bread flour  170g
Oats  3 tablespoons
Instant dry yeast  8g
Lukewarm water  260g


Main dough
Bread flour  170g
Honey   30g
Salt 1 teaspoon
Milk powder 20g
Lukewarm water  100g
Unsalted butter  30g

Roll it out to fit your loaf pan size.

roll it back towards you, like a sausage, seal seams up.

Let it rise for an hour or, until it doubles it's size.

ready to be baked

soft bread

Methods
Mix all ingredients A into a rough dough form, cover and let it rise for about 1 and 1/2 hour.
Mix ingedients A and B. When everything forms a rough dough, add in the oil. Continue to knead, fold and stretch until it become smooth and glossy.
Cover and let it rise for about one hour or,until it become twice of the original size.
Divide into 2 equal portions, roll into balls, cover and let it rest for 10 minutes.
Roll it out long, turn to the oppposite side, roll it back towards you like a sausage, fit into your prepared pans( for mine, I shaped into two different pans).
Cover, let it rise for about 60 minutes, until it has risen 90% filled.
Bake in preheated oven of 210C for about 30 minutes, inserted a skewer deep down the centre, if it comes out clean, it's done.

Note: a pan filled with boiling water is placed in the lowest shelf of the oven throughout the baking session.