Tanners' Wholemeal Bread
425ml warm water
50ml olive oil, plus extra for greasing
25g fresh yeast
15g soft light brown sugar
450g strong white flour, plus extra for dusting
450g brown flour
1 teaspoon crushed sea salt
Pour the warm water into a mixing bowl, along with the olive oil. Add the yeast and sugar and whisk until the sugar has dissolved.
Next, tip the strong white and brown flour into a second mixing bowl with the salt. Pour over the yeast mixture and, using your hands, mix to a soft dough. (It may need a little more or less water, depending on how dry your flour is. The dough should be soft, but not sticky. If it is sticky, mix in a little extra flour.)
Turn the dough onto a lightly floured surface and knead for 10 minutes. Return the dough to the mixing bowl, cover with a clean tea towel and leave in a warm place to prove for 40 minutes (or at room temperature for 1 hour) until doubled in size. Grease 2 x 900g loaf tins with olive oil.
Knock back the dough and form into 2 loaves. Place in the greased tins, pressing firmly all around the edges so that the loaves are slightly rounded. Cover with a clean towel and leave in a warm place for 40 minutes (or at room temperature for 1 hour) until doubled in size. Preheat the oven to 200°C/400°F/gas mark 6.
Bake the loaves for 35–40 minutes, until well risen and golden. Turn out and check they are cooked by tapping on their bases - they should sound hollow. Leave to cool on a wire rack.