I call this a beginner’s bread as it’s very easy to make. This loaf uses olive oil instead of butter and does not contain eggs. To use up my remaining bread flour, I combined it with some Hong Kong flour and whole wheat flour to make this loaf. Very aromatic and absolutely perfect as a sandwich bread, especially with crispy salads and fresh fruits. Try this refreshing filling consisting lettuce, cucumber, strawberries and corn kennels with some mayonise or, if you like meat, with some savoury bites like grilled chicken, smoked salmon, etc.
WHOLE WHEAT LOAF WITH SUN-DRIED TOMATOES AND MIXED HERBS
120gm bread flour
80gm Hong Kong flour
100gm whole wheat flour
15gm milk powder
20gm castor sugar
1.5 tablespoon mixed herbs
170ml cold water
30gm olive oil
35gm sun-dried tomatoes (cut coarsely)
6 slices sandwich cheese
(E) – egg wash for brushing
1 egg yolk
1 tablespoon fresh milk
3) Mould into a ball and leave in a greased bowl (you may use any cooking oil) covered with cling wrap or a moist towel. Leave in a warm place (eg the inside of an oven) to proof for 60 mins or until dough is doubled in size.
4) Knock the risen dough out and knead to remove the excess air. Mould dough into a ball and leave to proof for a further 15 mins.
8) Store remaining bread in a air-tight bread container.
Aromatic Herbed Loaf with creamy cheese on the inside; great on its own or as a sandwich bread anytime of the day !