4 teaspoons dried yeast
1 teaspoon caster sugar
600 ml warm water
25 g butter or vegetable fat
625 g wholemeal flour
175 g wheatgerm
2 teaspoons salt
2 teaspoons malt extract
1 egg; beaten
Yield: 2 x 450g loaves
Blend the yeast with the sugar and a little of the warm water and leave for about 20 minutes until frothy. Rub the fat into the flour, wheatgerm, salt and malt extract and make a well in the centre. Stir in the yeast mixture and the remaining water and mix to form a soft dough. Knead well until elastic and no longer sticky. Place in an oiled bowl, cover with oiled clingfilm and leave in a warm place for about an hour until doubled in size.
Knead the dough again and shape into two greased 450g (1 lb) loaf tins. Leave to rise in a warm place for about 40 minutes until the dough rises just above the tops of the tins.
Pre-heat oven to 230 C / 450 F / Gas 8. Brush the tops of the loaves generously with egg. Bake for about 30 minutes until golden brown and hollow-sounding when tapped on the base.