Wholemeal Bread

1. 1

   Put the flour in a large bowl with the salt and yeast on either side

2. 2

   Chuck a tablespoon of olive oil in

3. 3

   Add the water, mixing with your hand in a claw shape.

4. 4

   The mixture will be quite wet

5. 5

   When the mixture comes together, cover and leave to autolyse for 30 mins

6. 6

   After 30 mins the mixture should be slightly easier to handle.

7. 7

   Stretch and fold a few times to give it a hand and leave to autolyse for a further 30 mins

8. 8

   Take the dough out of the bowl, slap it down on the work surface and slap and fold several more times, using a dough scraper to keep everything together

9. 9

   Oil your hands and the work surface and shape into the desired shape.

10. 10

    This is easiest by stretching the dough to a rectangle and folding over the edges before inverting and stretching the surface until the seams meet at the bottom

11. 11

    Leave to prove for 40-60 mins, covered, on a baking tray or pizza tray dusted with semolina

12. 12

    Meanwhile preheat the oven to 220C and place a metal tray at the bottom of the oven

13. 13

    When the dough is light and significantly bigger, pour a cup of boiling water into the tray in the oven

14. 14

    Make some shallow cuts in the surface of the dough and dust with flour and sprinkle on some salt crystals

15. 15

    Bake for around 35 mins.

16. 16

    If browining too quickly, turn down to 200C after 25 mins and cook for a further 15-20

* Per serving · 4 servings · Values may vary.