WHOLEMEAL BREAD

Add 2kg premix into the mixer.

Add 20g Angel yeast and 1.24L of water in the pre-weighed premix.

Mix all ingredients together to form a dough soft enough to be easily molded in the shape required.

Rest the dough for 5 minutes after mixing.

After 5 mins, cut the dough according to the required size.

Rest for another 10mins.

Mould the dough after 10mins.

Transfer the doughs in the bread tins which have been thinly greased with vegetable oil.

Proof the moulded dough for 60 mins.

Bake the proof dough for 30mins at 200 degrees.

Remove bread from oven after 30mins, allow it to cool at room temperature.

Bread ready to eat