Pre heat the oven to gas mark 6 / 200 C.
Warm the flour and add the salt and oil to it.
Dissolve the yeast in the warm water and add a pinch of sugar to it.
Wait until it starts to fizz.
Make a well in the centre of the flour and then put in the yeast mixture.
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.
Turn out onto a floured worktop and knead until it becomes a smooth dough.
Place it back into the bowl, cover with a cloth and place in a warm place to prove.
When the dough has doubled in bulk get it back onto the work surface and knead it again.
Butter a loaf tin. Shape the dough into a cylinder and drop it into the loaf tin.
Allow to prove until the loaf is risen above the rim of the loaf tin.
Bake for 35 – 45 minutes.
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