ingredients
makes 18 slices
4 cups white bread flour, plus extra to dust
3/4 cup whole wheat bread flour
1 tbsp salt
1 tsp golden caster sugar
1 1/2 tsp fast-action dried yeast
2 tablespoons butter, diced
vegetable oil, to oil
method
1. Sift the white flour into a large bowl and stir in the whole wheat flour, salt, sugar and yeast. Rub in the butter with your fingertips. Make a well in the middle and add about 3/4 pint warm water. Work to a smooth soft dough, adding a little extra water if necessary.
2. Knead for 10 minutes until smooth, then shape the dough into a ball and put into an oiled bowl. Cover and leave to rise in a warm place for 1-2 hours until doubled in size.
3. Knock back the dough on a lightly floured surface and shape into a large oval loaf. Transfer the dough to a floured baking sheet, cover loosely and leave to rise for a further 30 minutes.
4. Slash the top of the loaf with a sharp knife, dust with flour and bake at 230°C (210°C fan oven) mark 8 for 15 minutes. Lower the oven setting to 200°C (180°C fan oven) and bake for a further 15 - 20 minutes or until the bread is risen and sounds hollow when tapped underneath. Cool on a wire rack.
