120 gm Wholemeal bread flour
490 gm Strong White bread flour
10 gm White granulated sugar
10 gm Sea salt
30 ml Olive Oil
370 gm Filtered tap water
16 gm Fresh Yeast (or one sachet (7 gm) Easy Bake dried yeast)
Combine the two flours then rub in the fresh yeast or mix in the 'Easy Bake Yeast'. Add the sugar, salt, olive oil and water. Mix to form a dough. Knead for ten minutes then form into a ball and place in a floured bowl and cover the bowl with a shower cap or similar. Allow to rise for approx ninety minutes (at a temperature of 27C ideally). Gently fold to knock out any bubbles then form into a bloomer shape. Place in a banetton and cover for thirty minutes. Meanwhile pre-heat your oven to 200C/180 Fan. Turn the loaf onto a greased baking sheet and slash. Pour a cup of boiling water into a roasting dish at the base of the oven immediately before putting the baking sheet with the loaf on a middle shelf. Bake for thirty five minutes. Cool on a rack then enjoy.