Hearty wholemeal loaf

There's nothing better than homemade bread. Whether you're an avid kneader or have never baked a loaf in your life then this recipe is perfect. I love a big slice dipped in soup for a wintry lunch but the dough can easily be made into 12 small rolls for picnics in the summer. I've chosen not to add any seeds but if you fancy it, just before baking sprinkle a handful of sunflower seeds on top.

Ingredients

450 g strong wholemeal bread flour

1 teaspoon of salt

2 teaspoons of dry easy-blend yeast

300ml warm water

2 tablespoons olive/vegetable oil

Method

1. Put the flour, salt and yeast in a large bowl.

2. Measure the water into a jug and add the oil, then pour into the bowl.

3. Stir until everything comes together then put the dough on a flour-dusted surface and knead for 10 mins.

4. Put the ball of dough in a clean bowl, cover with a tea towel and leave in a warm place for 1.5 hours.

5. The dough should have now doubled in size.

6. Gently squeeze the dough to get rid of any air bubbles then shape into one large ball (or 12 small balls).

7. Put them on a lined baking tray, cover with a tea towel and return to the warm place.

8. After 40 mins, put the bread into a preheated oven, at 210 degrees Celsius.

9. For one loaf, bake for 30 mins - for rolls, bake for 12-15 mins.