10g instant dry yeast 450ml warm water 30ml molasses 30g butter 10ml salt 5 cups of wholewheat flour Combine the yeast with 150ml of the water.
Stir the molasses and butter into the remaining water and combine with the yeast.
Sift the flour and salt into a bowl and add the yeast mixture.
Mix to a dough that is quite soft – like a very thick batter. Mix well using the dough hook of the machine.
Cover with a tea towel and leave to rise until doubled in size.
Mix well and transfer the dough to a 25cmx12cm loaf pan that has been well greased. The dough should fill three quarters of the pan. Cover and allow to rise until it reaches the top of the pan.
Bake at 200°C for 3040 minutes until golden brown and the loaf sounds hollow when tapped.
Chef JR’s tip: Remove the bread from the pan and return it to the hot oven for another 5 minutes to ensure a crisp crust.