Makes 16 slices
675g/1½lb/6¾ cups strong wholemeal bread flour plus extra to dust
2 tsp salt
1 tsp caster (superfine) sugar
2 tsp easy-blend dried yeast
vegetable oil to grease
1 Put the wholemeal flour in a large bowl with the salt, sugar and yeast. Stir well and make a well in the centre, then add 450ml/¾ pint/1¾ cups warm water. Mix to a smooth, soft dough, adding more water if necessary.
2 Knead the dough for 10 minutes or until smooth, then shape into a ball and put in an oiled bowl. Cover and set aside in a warm place for 2 hours or until doubled in size.
3 Knock back the dough on a lightly floured surface and shape into a rectangle. Place in an oiled 900g/2lb loaf tin, cover and set aside to rise for 30 minutes.
4 Preheat the oven to 230°C/450°F/Gas 8.
5 Bake for 15 minutes, then reduce the oven temperature to 200°C/400°F/Gas 6 and bake for 15–20 minutes until risen and the loaf sounds hollow when tapped underneath. Leave in the tin for 10 minutes, then cool on a wire rack.