Soft Honey Wholemeal Bread
3 1/3 Cups (430g) Lighthouse Wholemeal Bread, Pizza & Tortilla Plain flour
1/2 Tsp Salt
2 1/2 Tbsp (50g) Canola oil
2 1/2 Tbsp (50g) Honey
1 Sachet Lighthouse Yeast + Bread Improver
1 Cup (260ml) Water, Lukewarm
In a large bowl, place flour, salt, oil, honey and yeast and stir briefly until combined. Add lukewarm water into the bowl and stir until the dough starts to leave the sides of the bowl.
Transfer the dough onto a floured warm bench or wooden board, avoiding cold surfaces. Dough would be sticky and soft but firm enough for kneading. With lightly dusted or greased hands, knead the dough for 8-10 minutes until it becomes smooth and elastic. If necessary, adjust with additional water or flour.
Transfer dough into a lightly greased large bowl and cover with a clean damp tea towel or cling wrap. Place the bowl in a warm dry place, and allow the dough to rise until doubled in size. The first rise would take between 60 to 90 minutes, depending on the warmth of the kitchen.
After it’s first rise, transfer the dough onto a floured surface and knead for another 1-2 minutes. Thereafter, shape the dough into an 8" / 20cm Log. Place the bread loaf into a lined 20cm loaf tin or bake free form on a baking tray.
Cover the bread dough with a clean damp tea towel and leave to rise for another 45 to 60 minutes.