3 lbs (1½ kg) wholemeal flour
2 teaspoons (10 ml) salt
2 tablespoons (30 ml) sunflower oil
1 packet fast action yeast
1½ pints (850 ml) warm water (approx.)
Method:
1.Sieve the flour and salt into a large mixing bowl. Rub in the oil. Add the yeast.
2. Pour the water into a pan, heat it up to about 37°C. Gradually add the water to the flour mixture, moulding it in with your hands until you get a dough that is easily malleable but not sticky.
3. Knead the dough for ten to fifteen minutes, and leave to rise in a warm place for about an hour, or until it has doubled in size.
4. Divide the dough into three pieces, and put in greased, 1 lb bread tins. Slit along the top of each loaf with a knife, brush with olive oil, and leave to rise for a further half hour.
5. Bake in a hot oven - 220°C, Gas Mark 7, 425°F - until they are brown on the surface and sound hollow when tipped out of the tin and tapped on the underside (approx. 35 min.)