Copyright 2018 - The Friends of Mostert's Mill is a Non-Profit Organisation. NPO# 120-838
This loaf is time consuming but well worth the effort. Allow about 5 hours to make it
4 cups Mostert’s Mill meal (substitute 1 to 2 cups of bread flour for a lighter loaf)
½ cup of flour for kneading
1 sachet instant yeast (10g)
¼ cup honey, molasses or brown sugar
½ cup dried milk (optional)
2 cups warm water
¼ cups of olive oil or melted butter
1 teaspoon salt
1 egg
2 tablespoons milk
Dissolve the honey in the water, and sprinkle the yeast over it. Mix in the dried milk, if included. Sift two cups of the meal into the mixture, returning the bran to the bowl. Stir briskly, pulling the batter up to aerate the mixture, until very smooth. Cover the bowl, and place it in a warm place to rise for 45 minutes. During this time the flavor begins to develop and the dough becomes more elastic. 
Now slowly add to the bowl the salt, and remaining meal (and flour) a quarter cup at a time. Fold the mixture (to preserve the elasticity) - stir from the side of the bowl towards the center, trying not to cut through the dough. Once the dry ingredients are incorporated, add the oil. Continue adding flour until the dough comes away from the sides of the bowl, and can easily be taken out as a single piece.
Turn the dough out onto a lightly floured surface and knead well – or use a food processor with a dough hook, on a very slow setting. The dough is ready when you can stretch a small piece between four fingers to create a thin unbroken membrane.
Place the dough in a ball shape in an oiled bowl, and turn over to cover with oil. Cover and leave in a warm place until it has doubled in size (40 to 60 minutes). Gently push down on it several times, then reshape into a ball. Allow to rise until doubled (30 to 50 minutes).
Preheat the oven to 180°. Knead the dough five or six times, then roll into a log shape and square the ends. Place into an oiled bread pan, cover, and allow to rise for another 20 to 25 minutes, until just near the top of the pan. Beat the egg with the milk, and brush the top of the loaf lightly with this mixture.
Place in the oven and bake for 50 to 60 minutes. The bread is ready when it has a golden-brown crust and a skewer pushed into the center comes out clean. Loosen the bread from the edges of the tin with a knife, and cool on a rack for about an hour before slicing it.