3lb Wholemeal Loaf

Tip the flours, linseeds, yeast, sugar, salt and vitamin C into a large mixing bowl and toss together. Add the tepid water, then the rapeseed oil and mix with your hand until it all comes together. Knead the dough in the bowl for 10 seconds or so by putting the heel of your hand in the middle then stretching it a little to the edge, fold it back into the middle, turn the dough and repeat a few times. Let it rest in the bowl covered with a damp cloth somewhere warmish . After 10 minutes turn the dough onto a lightly oiled work surface and repeat the light knead again for another 10 seconds. If it is very sticky add a little flour but if you can manage continue without flouring as it will make a better loaf. Let it rest under the damp cloth again for another 10 minutes. Repeat the knead for the third time, this time leaving the dough to rest for 15 minutes. In the meantime, butter a 3lb loaf tin and line the base. Lightly knead the dough for a final time. Turn it over and pat into a shape about two thirds the size of the tin with the seam of the dough underneath. Ease it into the tin, cover with the damp cloth and leave to prove between 1.40 and 3 hours. Heat up your oven to Gas mark 7 , 220c (fan 200) and bake for 25 minutes. Turn it down to Gas mark 6, 200c (fan 180) and bake for another 32 minutes. You may have to experiment with the settings and the timings to suit your oven. My old gas oven needs 7 1/2 and 6 1/2 to bake the bread properly. Leave to cool on a wire rack. It freezes well.