ingredients
makes 16 slices
2 cups bread flour, sifted, plus extra to dust
1 1/3 cups whole wheat bread flour
1/2 oz fresh yeast, or 1 tsp ordinary dried yeast
2 tsp salt
vegetable oil, to oil
method
. Put both flours into a large bowl, make a well in the middle and pour in 1 1/4 cups tepid water. Crumble the fresh yeast into the water (if using 1. dried yeast, just sprinkle it over). Draw a little of the flour into the water and yeast, and mix to form a batter. Sprinkle the salt over the remaining dry flour, so that it doesn't come into contact with the yeast. Cover with a clean tea-towel and leave to 'sponge' for 20 minutes.
2. Combine the flour and salt with the batter to make a soft dough and knead for at least 10 minutes until the dough feels smooth and elastic. Shape into a ball, put into an oiled bowl, cover with the tea-towel and leave to rise at warm room temperature until doubled in size, about 2 - 3 hours.
3. Knock back the dough, knead briefly and shape into a round on a lightly floured baking sheet. Slash the top with a sharp knife and dust with flour. Cover and leave to rise for 45 minutes - 1 1/2 hours or until doubled in size and spongy.
4. Bake at 200°C (180°C fan oven) for 45 - 50 minutes or until the loaf sounds hollow when tapped underneath. Transfer to a wire rack and leave to cool.
more information
The 'sponging' process in step 1 adds a fermentation stage, which gives a slightly lighter loaf.
