400g strong wholemeal bread flour
100g strong white bread flour
1.5 teaspoons salt
50g melted butter
1 tbsp light soft brown sugar
300ml hand warm water
Mix all ingredients together, more or less water may be required depending on your flour.
Turn onto lightly floured surface and knead for 10 minutes.
Put in oiled, covered bowl and leave to rise until doubled in size (approx 2 hrs)
Knock back the dough, shape and put into 2lb loaf tin.
Cover again until doubled in size. Preheat oven to 200C : 180 fan : gas mark 6
Place tin on middle shelf for approx 35-40 minutes.
When you tap the base of loaf it should sound hollow when ready.
cool on wire rack.