PREPARATION

Grease a loaf pan with 900ml lightly or line it with parchment paper. Put the mold in a warm place while you make the dough. Sift the flour and salt into a large bowl, and add any bran from the sieve. Stir in yeast and make a well in the middle. Stir the sugar or honey by the lukewarm water, and pour it into the well. Mix well and edit it firmly with your hands (or with a wooden spoon) for 2 minutes or until the dough comes away from the bowl. This dough is very soft and sticky. Pour the batter into the baking pan, cover with a damp tea towel and let stand for 30-45 minutes in a warm place, or until the dough almost to the edge of the tin was raised.

Preheat the oven at the end of the rise to 200°C/gas mark 6. Remove the tea towel and sprinkle the bread with white flour. Bake 30-40 minutes or until well risen and nicely browned. From the shape it should sound hollow when tapped on the bottom. Put the bread in the shape necessary for another 5 minutes in the oven so that the sides and bottom are crispier. Let cool on a wire rack.

TIP

* For a light malt loaf, replace the whole wheat flour with a mixture of 200 g of dark malt flour, 225 g white flour and 30g fine oatmeal. Spread the bread before baking with beaten egg and sprinkle with 2 tablespoons shredded wheat over.
* Replace wholemeal flour spelled flour, which gives a lighter and sweeter bread. Spelt flour contains more minerals than regular whole wheat flour. It contains many proteins, but little gluten, so that it is also suitable as an alternative to wheat flour for people suffering from a gluten intolerance.
* For 2 small loaves, divide the dough in 2 loaf tins of about 0.5 l and bake the bread for 30-35 minutes.