BREAD 100% WHOLEMEAL - LIGHT AND FLUFFY

INGREDIENTS:
400ml warm water (must be tolerant to finger touch)
1 sachet (10g) - dry yeast
3 tablespoons (sp) demerara or brown sugar
Let it ferment for approx 15 minutes.

Then add:
1 teaspoon (tea) salt
2 eggs
2 tablespoons (sp) olive oil (or sunflower oil)
Mix well...

Now slowly add:
800g whole wheat flour
Take it to the bench to knead between 10 to 15 minutes, keep adding the 800 g until it comes off your hands.

TIP: don't make the dough hard..it should be soft.

Place the dough in a bowl and apply olive oil to keep it from drying out.
Cover and let rise for 40 minutes to 1 hour, depending on the weather.
Place in the oven to rise.

Flour a form and set aside.
Flour the countertop, and roll out the dough with a rolling pin.
Shape the buns. Cover and let rise again for 30 minutes.

Bake in a preheated oven at 180 degrees for 20 to 25 minutes.
Remove from oven and cover with cloth and plastic so it doesn't get "crusty".

Once cool, place in a plastic bag to keep it soft.

Yields: 2 loaves
STORE: cool environment, in the plastic bag.
FREEZE: for up to 20 days