Like this bread very much. The texture is soft and a bit chewy. And it is nutritious also when compared to white plain bread.
Recipe: Adapted from Carol's "Original Flavour" Book
200 g bread flour
100 g whole wheat flour
1/2 teaspoon instant dried yeast
15 g fine sugar
100 c.c. water (room temperature)
30 g unsalted butter (room temperature)
1) Put all the ingredients except butter in a mixing bowl. Beat till form a dough. Add in butter continue to beat till you get a smooth and elastic dough. Place the dough on a lightly greased container or big bowl. Cover with a damp cloth or cling-wrap. Leave to ferment for 60 minutes or double in size.
2) Sprinkle bread flour on working counter, take out the fermented dough and punch out gas.
divide dough into 2 equal portions. Roll them round, and leave to rest for 10 minutes (cover).
3) Roll each dough flat into rectangular shape. Roll from the width. Rest and cover for 10 minutes again.
4) Roll flat till the length is about 40 cm and the width is the same size as that of your baking mould so that it fits.
5) If your mould is not non-stick, grease the mould and dust with flour. Place the dough into the mould with the end of the folded dough facing downwards. Place the 2 doughs at each side of the mould with some space in between them. Ferment for 60 - 70 minutes till the dough reaches 90% of the rim of the mould.
5) Preheat oven 10 - 15 minutes at 210 deg before the baking time.
6) Cover lid (the lid needs to grease with oil too) . Put into the preheated oven and bake for 40 minutes.
7) Take out from the oven and immediately remove the bread loaf from the mould. Allow to cool on the wire rack before slicing them.