300g Holgate Windmill wholemeal flour
200g strong white bread flour
10g fresh yeast (or one teaspoon dried yeast)
10g salt
325g warm water
25g sunflower or olive oil

Mix the flours together in a large mixing bowl.
Add the yeast (if fresh crumble it in) and the salt.
Combine the warm water and the oil and pour into the flour.
Work into a soft smooth dough.
Knead the dough for about 10 minutes until it is stretchy and pliable.
Allow the dough to rise in a covered bowl in a warm place.
Leave for about two hours (the longer the better) until it is double the size.
Take it out of the bowl and knead it again.
At this stage you can either put the dough into a greased bread tin or shape it into a loaf on a greaased baking tray.
Cover it and leave to rise again for an hour and then put it in a hot oven (250C) for around half an hour until baked.

Before baking you can decorate with seeds and nuts or slash the top with a sharp knife.

If you use 100% wholemeal flour you will get a denser and stronger flavoured loaf.