ingredients
makes 2 loaves
2 tbsp easy-blend dried yeast
2 1/2 cups lukewarm water
3 2/3 cups strong white flour
5 cups whole wheat flour
3 tsp salt
2 tbsp sunflower margarine
1 large bunch parsley, finely chopped
1 bunch spring onions, chopped
1 garlic clove, finely chopped
salt and black pepper
1 egg, lightly beaten
skimmed milk, for glazing
method
1. Combine the yeast with approximately 1/4 cup of the water, stir and leave to dissolve.
2. Mix together the flours and salt in a large bowl. Make a well in the centre and pour in the yeast mixture and the remaining water. With a wooden spoon, stir from the centre, working outwards to obtain a rough dough.
3. Transfer the dough to a floured surface and knead until smooth and elastic. Return to the bowl, cover with a plastic bag, and leave for about 2 hours until doubled in volume.
4. Meanwhile, combine the margarine, parsley, spring onions and garlic in a large frying pan. Cook over a low heat, stirring, until softened. Season and set aside.
5. Grease two 9 x 5 inch loaf tins. When the dough has risen, cut in half and roll each half into a rectangle about 14 x 9 inch.
6. Brush both with the beaten egg. Divide the herb mixture between the two, spreading just up to the edges.
7. Roll up to enclose the filling and pinch the short ends to seal. Place in the tins, seam-side down.
8. Cover the dough with a clean dish towel and leave undisturbed in a warm place until the dough rises above the rim of the tins.
9. Preheat the oven to 190°C/375°F. Brush the loaves with milk and bake for about 55 minutes until the bottoms sound hollow when tapped. Cool on a wire rack.
