Multi-Grain Bread

Multi-grain Bread

• 250 g bread flour
• 200 g wholemeal flour
• 1/2 cup multi-grain
• 1-1/2 tsp active dry yeast
• 2 tbsp sugar
• 1 tsp salt
• 260 ml cold milk
• 50 g veg oil

1. Put everthing into mixer bowl and, knead about 8 minutes unitl dough smooth.
2. Cover the dough with a cloth and leave for 1 hour.
3. Punch dough down. Take the dough onto the flour working surface and use rolling pin and roll it into a disc about 1 cm thick.
4. Then roll it up like a swiss roll and place it, seam-side down, into a greased loaf pan.
5. Leave the dough to proof in unheated oven, for 1 1/2 hours until it's 2 1/2 times its original size.
6. Heat oven at 230 C for at least 10 min. Egg-wash the breads tops and put into oven, middle rack. Bake 10 min. If it browns too much, cover with a piece of foil or switch to bottom element.