Recipe(tried): Kalahari Failsafe Farmer's Bread

KALAHARI FAILSAFE FARMER'S BREAD

2 cups crushed whole-wheat flour (do not sift)
2 cups cake flour
4 tblsp heaped (vital) cholestrol free meusli (remove the almond nuts)
6 blocks of (sa)weet-bix (square blocked cereal)
1 tsp bicarb of soda (heaped)
3 tsp baking powder
2 tsp salt
1 large egg
150 ml lean milk
3 tblsp brown sugar (helps to retain moisture)
500ml plain yogurt (not bulgarian)

Using only one hand, crush the weet-bix blocks into a mixing bowl.

Add all the dry ingredients (do not sift the flour) in a bowl and mix well.

Mix all the wet ingredients in a separate bowl. Now add the wet mixture to the dry, and mix well again. (Note: This mixture does not perform as a normal bread mix and appears too wet, which result however is correct) Put mixture in prepared bread baking tin.

Only now preheat oven to 180 degrees C (350 degrees F).

Leave mixture to rise whilst oven heats up.

Bake for one hour in mid oven (test before removal).

Makes one small loaf