1lb Shipton Mill white bread flour
1lb Shipton Mill wholemeal flour
14g dried yeast
300ml lukewarm milk
300ml lukewarm water
1 tbs of butter
2 tsp salt
3 tbs of oil
1. Place the yeast in a bowl with 100ml of the lukewarm water until frothy, about 10mins
2. Add both flours, rest of the water, milk, butter, salt and oil and mix to form a dough. if too sticky add a little more flour.
3. Lightly flour surface and knead dough for 10mins until it bounces back when you touch it! Leave to double it's size under a damp cloth in a warm place for an hour or so.
4. Once doubled, knead the dough again to knock back any air. Shape into your loaf (I made 2 small ones but you can make one large loaf), place on baking tray, make slits on the top and brush with a little milk. I placed some poppy seeds on top leave to rise for 30-40mins, place in pre heated oven at 200°C for 20-30mins until bottom sounds hollow when tapped with your hand and top is golden brown.