• 7g packet dry yeast
  • 2 teaspoons Himalayan salt
  • 250g Strong White Flour
  • 250g Plain Wholemeal flour
  • 3 tablespoons mellow olive oil
  • 300ml warm water

In a large bowl, mix the dry ingredients together (Yeast, salt, flour).
Make a well in the centre, add the wet ingredients (oil and water).
Mix with a spatula then your hands until coming away cleanly from the side of the bowl.

Turn the dough out onto a floured surface and knead for about 10 minutes.
Mould into a loaf tin pushing into the corners.
Leave to rise for 60 minutes. Or in the fridge overnight.

Heat oven to 220C/fan 200C/gas 7.
Brush the top with water.
Cut a cross about 6cm long into the top of the loaf.

Bake for 25 to 30 minutes, until the loaf is golden brown and the loaf sounds hollow when tapped.
Cool on wire rack.