Ingredients:

• 400g stoneground wholemeal strong bread flour

• 100g strong white bread flour

• 10g instant yeast

• 1 dessertspoon of low-cholesterol spread, or a slug of oil (olive or rapeseed is yummy and gives a good crust)

• 400ml of tepid water

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*Tip* knead your bread by hand! someone clever worked out it burns around 70 calories in ten minutes, and tones your shoulders and arms. Boom. 

Method:

• Preheat the oven to 220 fan.

• Put the flours into a large mixing bowl, followed by the yeast and the dollop of spread or oil. 

• Add half of the water and use one of your hands to mix together, adding more water until it forms into a dough ball and the sides of the bowl are clean. You may need more or less water. I sometimes find I need more with wholemeal as it can be quite 'thirsty'. Don't let the dough get too wet though.

• Knead in the bowl or on the side until the dough is smooth and elastic. It could take 15 minutes or so. If you're using a mixer and dough hook, (you're living the dream), wait until you have a smooth lump weaving around the bowl. 

• Use some oil (olive or rapeseed) to lightly grease a big bowl, and put the dough inside. Cover with greased cling film. 

• Leave to prove for at least an hour, in a fairly warm, but not hot, area. it will double in size, plus!

• Knock the air out of the dough and give it a quick knead, before forming it into a sausage or ball, and putting it into a greased loaf tin or on a floured tray. 

• Leave to prove again until it has doubled in size and filled a tin.

• Put a roasting tray of water in the bottom of the oven (The steam gives an excellent crust) and then add your loaf. bake for 25-30 minutes. 

• Ovens cook differently and as bread is a bit of an art form, check it discretely after 15 minutes and rotate if your oven has hotspots. 

• When it's done, the bread will be a rich golden colour and sound hollow when tapped underneath.

• Enjoy while warm with soup.