This loaf is designed to be made in the Emile Henry Large Loaf Pan or a large bread tin L36xW14x9cm.
700g bread flour
300g whole wheat flour
2 tsp salt
20g active dry yeast
2 ¾ cups warm water (40C)
A knob of butter to grease the baker
Mix the flour, salt and dried yeast in a mixing bowl (or the bowl of your stand mixer). Pour in the warm water and knead together until a smooth ball of dough forms. Cover the bowl with a cloth and leave to rise for 30 mins at room temperature.
Grease and sprinkle flour over the inside of the baker (don’t skimp with the butter, especially for the first few uses). Knead the dough again by hand to deflate. Shop the dough into a cylinder and place in the loaf baker.
Put the lid on top and leave to rise for 60 mins at warm room temp.
Preheat the oven to 240C. Brush the top of the loaf with water. Sprinkle flour over the shaped dough and slash the top of the loaf a few times to decorate and allow to expand on baking.
Put the lid on and place into the pre-heated oven. Bake for 45 mins at 240C. Leave to cool for 5-10 mins out of the oven then remove from the loaf baker.