Granary Stick

225 g/8 oz granary flour
225 g/8 oz plain wholemeal flour
1 teaspoon salt
15 g/1/2 oz fresh yeast
300 ml/1/2 pint warns water
1 tablespoon malt extract
1 tablespoon polyunsaturated vegetable oil
cracked wheat for sprinkling

Mix the flours and salt in a bowl.

Cream the yeast with a little of the water and leave until frothy. Acid to the flour with the remaining water, malt extract and oil; mix to a soft dough.

Turn on to a floured surface and knead for 5 minutes until smooth and elastic. Place in a clean bowl, cover with a damp cloth and leave to rise in a warm place for 1 to 11/2 hours until the dough is doubled in size.

Turn on to a floured surface and knead for a few minutes. Shape into a long stick and place on a greased baking sheet. Make slits slantwise along the length of the stick. Brush with water and sprinkle with cracked wheat. Cover and leave to rise in a warns place for about 30 minutes until almost doubled in size.

Bake in a preheated hot oven (220 °C/425 °F, Gas Mark 7) for 25 to 30 minutes or until it sounds hollow when tapped. Cool on a wire rack.

MAKES I granary stick