How to make Traditional Handbaked Wholemeal Loaf

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1. Place 150ml warm water (I part boiling water and 2 parts cold water) in a 600ml measuring jug. sprinkle over the yeast and granulated sugar, whisk well and leave in a warm place until the yeast froths up about 1 cm. This will take about 15 minutes.
2. Mix the flour and salt in a large bowl. Rub in the butter or stir in the oil. Stir in the yeast and a further 200ml of hand hot water. Mix together until a soft dough starts to form.Turn the dough onto a lightly floured surface. Knead until smooth and elastic, this can take up to 10 minutes.
3. Return the dough to the mixing bowl and cover with cling film or a damp tea towel. Leave in a warm place until doubled in size. Ideally in a warm kitchen or airing cupboard, or near a warm oven.
4. Pre-heat your oven to 230°C, 210°C Fan/450°F/Gas Mark 8. Lightly oil a 900g /2 lb bread tin.
5. Turn the dough on to the work surface again, punch back the dough and knead for 5-10 minutes. Shape the dough into a loaf shape to fit the tin and place in the tin. Cover with a damp tea towel or oiled cling film and allow to rise in a warm place until it has doubled in size and has come to the top of the tin.
6. Sprinkle the dough with a little flour to create a crisp, rustic coating on top of the bread. Place in the centre of the pre-heated oven and bake for 15 minutes then reduce the oven temperature to 200c, 180c fan, gas mark 6 and cook for a further 15-20 minutes until the bread is risen and golden brown and sounds hollow when tapped underneath.
7. For rolls, bake just for 15-20 minutes at 230C, 210 Fan/450F/Gas Mark 8. Turn out the bread and cool on a wire rack.

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