ingredients
makes 16 slices
1 5/8 cup white bread flour, plus extra to dust
3 cups whole wheat bread flour
2 tsp salt
1 tsp golden caster sugar
2 tsp fast-action dried yeast
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. 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 about 2 hours until doubled In size.
3. Knock back the dough on a lightly floured surface and shape into an oblong. Press into an oiled 2 pound loaf tin, cover and leave to rise for a further 30 minutes.
4. Bake the loaf at 230°C (210°C fan oven) 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. Leave in the tin for 10 minutes, then turn out and cool on a wire rack.
