Instructions: Aga equipment:
wire shelf on floor in roasting oventhen cold shelf on first or second set of runners

Crumble the yeast into the water in a large mixing bowl then leave for 2 to 3 minutes.

Stir well to ensure that the yeast has dissolved then gradually add 500g of the wholewheat flour to give a smooth creamy liquid.

Cover the bowl and leave it by the side of tire aga for 20 minutes until the mixture is starting to bubble.

Add the salt and oil then gradually stir in the remaining wholewheat flour and the strong white flour.

There is really no need to measure them accurately just add them by the scoop or ladleful until the dough feels right. Start to bring the dough together with your hands then turn it out on to a work surface and knead thoroughly into a soft smooth dough.

It shouldnt be sticky so add a little extra flour if necessary during kneading.

The advantage of adding flour to water rather than the other way round is that you can actually judge the texture of the dough as you finish mixing it.

Knead the dough by stretching it using the heel of your hand and then pulling it back towards you.

When the dough is well developed and ready to prove you should be able to pull an ear of it out to about 50mm.

Return the dough to the bowl then cover and leave by the side of the aga for about an hour until well risen and double in size.

Scrape the dough back on to the worktop and knead it lightly into shape. Divide it into two then shape into round loaves on a baking sheet or loaves to fit 1kg loaf tins (the dough should occupy about twothirds of the tins).

Cover with plastic wrap or a damp tea towel and leave by the side of the aga for a further 30 minutes until well risen the dough should rise quite proud of the loaf tins if you are using them.

Remove the covering and scatter a little extra flour over the loaves if you wish. Bake on the wire shelf o the floor of the roasting ovenfor 25 minutes then insert the cold shelf on the first or second set of runners depending on the rise of your loaf.

Continue to bake for a further 20 minutes.

Shake the loaves out of the tins (loosen them with a knife if necessary) or loosen them from the baking sheet.

Tap the bottom of the loaves they should sound hollow if cooked.

If not return them to the wire shelf without their tins and cook for a further 5 minutes.

Resist temptation and allow the bread to cool on a wire rack.

If you have never made bread before this is an excellent recipe to use for starters. Inserting the cold shelf half way through cooking gives a perfect result. Any flour for bread making should have a protein content of over 10 per cent 12 to 14 per cent is ideal.

Makes 2 large loaves

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