Wholemeal bread

Method

• step 1

  Combine the flours with 2 tsp salt and the yeast in a large bowl. Make a well in the centre, then add 325ml water and mix well. If the dough seems a little stiff, add another 1-2 tbsp water and mix well.

• step 2

  Tip onto a lightly floured work surface and knead for about 10 mins. Once the dough is smooth and elastic, transfer to a lightly oiled bowl and cover with a damp tea towel or clean shower cap. Leave to prove in a warm spot for 1 hr until doubled in size, or chill overnight.

• step 3

  Line a baking tray with baking parchment. Knock back the dough by punching the air out and pulling the dough in on itself, then gently mould into a ball. Sit it on the prepared tray and leave to prove for another 1 hr, or until doubled in size.

• step 4

  Heat the oven to 220C/200C fan/gas 7. Dust the loaf with a little more flour, then cut 6cm-long cross into the top using a sharp knife. Bake for 25-30 mins until the loaf is golden brown and sounds hollow when tapped on the base. Leave to cool on a wire rack.