Night Before: The night before baking the bread prepare this starter: In a medium sized non-metal mixing bowl, dissolve 1/2 teaspoon yeast in 1 cup warm water. Add 1 1/2 cups flour and mix well. Cover and let sit overnight at room temperature.
Next Day: In a large mixing bowl, dissolve the 2 teaspoons of yeast in 2 cups warm water. Add the starter mixture, wholemeal flour, 1 1/2 cups bread flour and salt; stir until well combined. Add the remaining flour, a little at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface then knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a clean damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
Grease two 23x12cm loaf tins. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the prepared tins. Cover the loaves with a clean damp cloth and let rise until doubled in volume, about 45 minutes. Preheat the oven to 220 degrees C.
Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
What a wonderful bread. I once used a sourdough starter instead of the overnite version and that worked very well too. Crispy outside and very light and fluffy inside, while still hearty thanks to the wholemeal. I've also tried adding wheat bran and found that even tastier. Enjoy! - 08 Oct 2008
Made it more kid friendly.
Very easy to make. The starter method does give additional lift and flavour. I added 1 Tablespoon of honey because my kids are fussy, it doesn't really affect the flavour. Great as toast! - 08 Oct 2008
It was all right, but I didn't think that it had much taste to it. - 08 Oct 2008