Farmhouse Bread

1.5 kg/3 lb plain wholemeal flour
25 g/1 oz sea salt
25 g/1 oz Muscovado sugar
25 g/1 oz fresh yeast
900 ml/11/2 pints lukewarm water
1 tablespoon polyunsaturated vegetable oil
beaten egg, to glaze

Put the flour, salt and sugar in a warm bowl and mix well. Blend the yeast with a little of the water and leave until frothy. Then stir him the remaining water and add to the dry ingredients with the oil. Mix to a soft dough.

Turn out on to a lightly floured surface and knead for 5 minutes until smooth. Place the dough in a warm, greased bowl. Cover with a damp cloth and leave in a warm place for about 1 to 11/2 hours until doubled in size.

Turn out on to the floured surface and knead again for 5 minutes, then divide the dough into 4 pieces. Fold each piece into 3, then place in greased, warmed 450 g/1 lb loaf tins. Cover with a damp cloth and leave its a warm place for about 30 minutes until the dough rises to the tops of the till

Brush the dough with beaten egg, then bake in a pre-heated hot oven (230 °C/450 °F, Gas Mark 8) for 40 minutes. Turn out on to a wire rack and leave to cool.

MAKES,fintr 4508/I lb loaves