Name: Wholemeal bread
Total time: 1 h
Yield: Makes 1 loaf
Ingredients: 7g dried fast-action yeast; 150g strong white bread flour; 350g wholemeal flour

A loaf of wholemeal bread with a couple of slices cut out, on a black board with a knife and knob of butter on the side

7g dried fast-action yeast
150g strong white bread flour
350g wholemeal flour

Method

step 1
Pour the yeast into a jug, top up with 300ml of lukewarm water and mix well. Put the flours and 2 tsp of fine sea salt into a bowl, mix briefly, then pour in the yeasted water and mix well. Once combined to a dough, tip onto a lightly floured worksurface and knead for 5-10 minutes or until smooth. Tip the dough back into the bowl and leave for 1 hour 30 minutes or until doubled in size.
step 2
Tip the dough out onto the worksurface and shape into a tight round ball. Transfer the dough to a baking tray lined with baking paper and leave for 1 hour to prove again.
step 3
Heat the oven to 220C/fan 200C/gas 7 and preheat a separate baking sheet. Slash the loaf a few times with a sharp knife, then slide the baking paper and loaf onto the preheated baking tray. Bake for 10 minutes, then turn down the oven to 200C/fan 180C/gas 6 and bake for another 30 minutes until the loaf is caramelised and hollow when tapped on the bottom. Move to a cooling rack and leave to cool completely.