Milky Wholemeal Bread

This wholemeal bread very cottony soft because it's made by plenty of milk. It's been our daily bread for year. Sometimes I bake the dough in the bread tin but this time I just simply rolled it into two log and bake. Well, it's just another kind of sensation. I used some leftover bread to make some sandwich french toast with cheesekraft, ham and some parmesan cheese, it's very enjoyable breakfast!

Recipe for the bread:

Bread flour 270g

Wholemeal flour 30g

Yeast 3g

Sugar 6g

Salt 5g

Cold milk 240g

Unsalted butter 12g

Method:

1. Mix all the dry ingredients in a kneading bowl with 240ml cool milk except butter. Knead until everything combine.
2. Gradually add in the butter continue the kneading process until it become smooth and elastic. (the dough might have a bit wet but not sticky, you might need longer time to knead it)
3. Shape it into a smooth round dough, cover with cling film and let it rest for 80 minutes.
4. Divide the dough into 2 equal pieces and roll to form 'ball' shapes.
5. Flatten each dough and roll out into a longish shape. Roll up the dough like a swiss-roll. (I put some rye flour on the bread to give a country look. Place the rolled doughs on a baking pan proof for 60 minute.
6. Bake approximately 25 minutes or until golden brown at 190'C preheated oven.

To make six pieces of french toast.... you will need six slices of bread, 1 egg, 3 tbsp milk, 1 tbsp sugar, pinch of salt and pepper, 1 tbsp grated parmesan cheese, six slices of ham and cheesekraft.

1. Mix the egg, milk, sugar, salt, pepper and parmesan cheese in a bowl.
2. Cut apart (don't need to cut into to two slices) on each slice of bread and place a ham and cheesekraf to sandwich.
3. Over medium-low heat, melt 1 tablespoon of butter in a saute pan. Soak the sandwich bread with some egg mixture and cook on the pan each side until golden brown.