290g bread flour
5g wheat germ
5g wheat bran
12g coconut sugar
5g sea salt
4g instant dried yeast
(B)
205g water (I used 140g water + 65g Greek yogurt)
15g fresh milk
20g olive oil
- Combine all ingredients (A) in a mixing bowl and mix well. Add in (B) followed and knead until dough is smooth and elastic and passed the "window pane test".
- Place the dough in a lightly greased bowl. Cover with a damp cloth and let it rise until doubled.
- Punch down the dough to release trapped air. Cover and let it rest for 10 minutes.
- Divide into 3 portions.
- Flatten the dough and roll it up tightly. Place onto a greased loaf pan (24 x 13 x 7cm). Repeat with the other 2 portions of dough. Cover and let it rise until almost doubled (90%).
- Preheat oven to 190°C.
- Bake for about 35 - 40 minutes or till golden brown.
