Easy Rye-Wheat Bread

Makes 2 small loaves

In medium bowl

Mix together-
350g rye flour
350g wholewheat flour
1/2 tsp salt
1/2 tsp kelp

In large bowl
Pour in-
400ml warm water
25g organic molasses - tastes better
1 Tbs active yeast
1 Tbs rice bran oil

Stir dry ingredients into wet to make a pliable dough.
Knead for about 5 minutes.
Place in oiled bowl and cover with tea towel.
Leave to rise until doubled, about 30 minutes.
Remove dough and punch down on bench.
Divide dough in half and shape into loaves.
Place on oiled oven tray, or oiled bread tins

Brush with oil - I use a silicon pastry brush.

Let rise.
After 20 minutes set oven to 180*C.
When oven gets to temperature place on centre shelf and bake 40 minutes, or until the bread makes a hollow sound when tapped underneath.
Brush with oil, cool on wire rack.

Easy Wholemeal Bread

Makes 2 loaves

In large bowl

Pour in-

750 ml (3cups) warm water

Stir in-

50g (2 0z) organic molasses or 2 Tbs sugar

Sprinkle over-

2 Tbs active yeast

Add-

3 Tbs ricebran oil, peanut oil or peanut butter

In medium bowl

Mix-

1.2 kg (2 2/3lb) wholewheat flour

1 tsp salt

and anything else you want - raisins, caraway seeds, walnuts...

Mix dry ingredients into wet to make a soft, pliable dough.

Knead for 5 minutes.

Punch down on bench, cut in half and shape into loaves.

Brush all over with oil.

Place on baking tray or in bread pans.

Let rise, after 20 minutes set oven to 180*C (350*F).

When oven gets to temperature place on centre shelf.

Bake 45 minutes

Bread is baked when it makes a hollow sound when tapped underneath.

Brush top with oil and place on wire rack.