Mankomo'S Farmhouse Bread - cooking recipe

Ingredients

500 g wholewheat flour
500 g white bread flour
20 ml salt
1 sachet instant dried yeast (10 g, or enough for 1kg of flour)
25 ml sugar
80 ml melted butter (optional)
750 ml lukewarm water

Preparation

Preheat oven to 200C / 392\u00b0F.
Mix all the dry ingredients and then add the butter if using.
Gradually mix in the water and knead until you have an elastic dough which comes away from the sides of the bowl. If kneading by hand, do so for 10 minutes, 3 minutes with a food mixer.
Allow to rise in a warm place, covering the bowl with clingwrap until the dough has doubled in size.
Knead again lightly and place in a bread tin (at this point you can divide the dough if it is too much for one tin).
Leave to rise again until doubled.
Bake at 200C/392F for 15 minutes, then turn the oven down to 180C/356F and bake for a further 45 minutes or so, or until the loaves sound hollow when tipped out and knocked with your knuckles.
You can use a variety of different flours in this recipe, as long as you end up with 1kg of flour in total.