Wholewheat Bread - Time warped

As they say, time flies when you are having fun or actually, is it just getting older? Who knows where the days disappear to, all I know is it was yesterday when I promised the bread recipe and here it is. Impressive stuff this. Keeping blog promises is so easy ha ha.
I have baked the bread three times in one week, to get a photo, and each time as it emerged from the oven I had to run somewhere and then it got eaten before the pictorial evidence was captured. So, the photo will eventually come as an update.
I am not eating any dairy or gluten this month, and finding it rather challenging to eat!! And I do love eating. So. Baked...um...dehydrated - some oats, raisin and carob cookies for the sweet tooth, so at least I can be bad and feel positively angelic because what I am eating is so healthy. Enough waffle.

                                           Wholewheat Bread

I use Eureka flour, available at Spar and Pick 'n Pay. It is stoneground and unbleached.

2 cups Eureka wholewheat flour
1 cup Eureka white bread flour
7ml salt
1 packet instant yeast
1T honey
1T olive oil
5ml caraway or fennel seeds (optional)
1/4 cup sunflower seeds (optional)
400ml lukewarm water

Mix all the ingredients together then add the water - first 300ml, stir and add as needed. You want a soft* dough that drops easily, not thick and stodgy. At times I find I use more than 400ml, and times less. Stir well, leave to rest for half an hour (if you have time, otherwise just go on to next step). Grease your bread pan well and spoon dough in, smooth top. Sprinkle with some sesame seeds if wanted. Leave to rise, anything from half an hour to 1 hour, till the pan is nicely filled. Bake for 30 minutes at 190C. Remove and tap sharply. If it sounds 'hollow', its done. If not, bake 5 more minutes and try again. Turn out immediately.
Try and give it at least 10 minutes to cool down before slicing. That way it does not fall apart.
* NOTE: Rather err on the too much water side in any bread recipe. A dough that is stiff and difficult to work with results in horrid bread. A bit too much water is much more forgiving.