Wholewheat Tear Bread

Soft pull-apart bread which is also good for you. Win-win situation.

Level: Easy

Serves: 16

Prep: 15 min + 2 hours proofing

Cook: 40-45min.

Ingredients:

Dough:

1tbsp sugar

1 ½ tbsp yeast

360ml warm water

1tbsp oil

1tbsp honey

500g strong whole wheat flour

1 tsp salt

Preparation:

Mix the sugar, yeast and warm water together in a large mixing bowl and set it aside for about 5-10 minutes until the yeast is activated (becomes puffy). Then remaining ingredients and knead the dough until smooth and stretchy. If it is too wet/sticky, add some more flour – 1tbsp at a time until it comes together. Oil the bowl and the dough, cover it and set it aside to proof for 1 hour or until double in size.

Preheat the oven for 175C and grease two 2lbs loaf pans.

Knock the air out of the dough and knead it for a little. Half it – it makes two 2lbs loaves. Take one half, roll it out flat, then roll it up (like a swiss roll) and cut it into 8 equal pieces. Oil or butter a 2lbs loaf pan and put in the cut pieces. Do the same with the other half or store it in the freezer for 3 months. Cover it and let it rise for another 30min-1hour or until double in size. Take off the cover, brush the top with milk and bake it for 40-45 minutes. Brush the top with melted butter (optional). Let it cool down on a cooling rack and enjoy!