Combine hot water, honey and milk.

Leave to cool until lukewarm

Sprinkle yeast over and leave for 10 minutes or until frothy

Sift 3 cups of the wholemeal flour, flour and salt into a bowl

Return any husks from the sieve to the flour in the bowl

Set remaining cup of flour aside

Cut in butter until it resembles coarse bread­crumbs

Make a well in the centre of the flour

Add frothy yeast mixture

Stir until well mixed

Turn out onto a lightly floured surface, using part of the reserved cup of flour for this

Knead the dough for 8 minutes or until smooth and elastic

If after this time it is still sticky, add a little of the reserved flour, kneading until smooth or until dough springs back when lightly touched

Lightly oil a bowl

Place dough in bowl then brush dough lightly with oil

Cover and leave in a warm place until double in size

Punch dough down in centre with your fist, then lightly knead

Divide dough in half

Shape into ovals

Place dough into two greased 22 cm loaf tins

Cover and leave until dough rises to top of tins

Bake at 200°C for 40 minutes or until loaf sounds hollow when tapped on base of bread

Makes 2 Loaves

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