Wholemeal Bread

1.5 kg/3 lb plain wholemeal flour
50 g/2 oz fine oatmeal
1 tablespoon salt
25 g/1 or fresh yeast
900 ml/1 1/2 pints warns water
2 tablespoons malt extract
2 tablespoons polyunsaturated vegetable oil
2 tablespoons rolled oats'

Mix the flour, oatmeal and salt together in a bowl. Mix the yeast with a little of the water and leave until frothy. Add to the flour and oatmeal with the remaining water, malt extract and oil and mix to a smooth dough.

Turn on to a floured surface and knead for 8 to 10 minutes until smooth and elastic. Place in a clean bowl, cover with a damp cloth and leave to rise in a warm place for about i to 11/2 hours, until doubled in size.

Turn on to a floured surface, knead for a few minutes, then divide into 4 pieces. Shape and place in greased 450 g/1 lb loaf tins. Brush with water and sprinkle with the oats.

Cover with polythene bags and leave to rise in a warm place for about 30 minutes, until the dough just reaches the top of the tins. Bake in a preheated hot oven (220 °C/425 °F, Gas Mark 7) for 15 minutes.

Lower the temperature to 190 °C/375 °F, Gas Mark 5, and bake for a further 20 to 25 minutes. Tip the loaves out of their tins and tap them on the bottom - the loaves should sound hollow if they are cooked. Cool on a wire tray.

MAKES four 450g/1 lb loaves