300g / 10½ oz strong wholemeal flour
75g / 3 oz strong white bread flour
225 ml / 8 fl oz warm water
1 rounded teaspoon salt
1 level teaspoon sugar
20g / ¾ oz fresh yeast
2 tablespoons olive or sunflower oil

Wholemeal Loaf

  1. Pre heat the oven to gas mark 6 / 200 C.
  2. Warm the flour and add the salt and oil to it.
  3. Dissolve the yeast in the warm water and add a pinch of sugar to it.
    Wait until it starts to fizz.
  4. Make a well in the centre of the flour and then put in the yeast mixture.
  5. Mix with a table knife until the water is absorbed adding a little more water if it is dry or a bit more flour if it is too wet.
  6. Turn out onto a floured worktop and knead until it becomes a smooth dough.
  7. Place it back into the bowl, cover with a cloth and place in a warm place to prove.
  8. When the dough has doubled in bulk get it back onto the work surface and knead it again.
  9. Butter a loaf tin. Shape the dough into a cylinder and drop it into the loaf tin.
  10. Allow to prove until the loaf is risen above the rim of the loaf tin.
  11. Bake for 35 – 45 minutes.