These quantities will give you 2 small loaves.
1 cup wholemeal plain flour
3 cups unbleached plain flour (I use Wallaby)
1 tablespoon dried yeast
1 tablespoon salt
1& 1/2 tablespoons sugar (honey can also be used)
2 cups warm water
I use the mixmaster with dough hooks because I have trouble with my wrists, but it can be mixed by hand also, which is what I used to do.
Place all dry ingredients in bowl and add water. Mix until you have a uniform wet and sticky dough. Now add the extra flour (usually 1/2 to 1 cup) and mix in. You want your dough at this point to be still a little sticky. Turn out onto a floured area and knead lightly. This part is not absolutely necessary but I find it gives me a better feel for how the dough should feel and how it will perform. I also just like the feel of it on my hands!
Oil your bowl lightly on the bottom and sides. Place dough back in and rub a little oil on top. Cover with gladwrap. Leave for 30 minutes to 1 hour, depending on your room temperature. When the dough has increased to twice it's size remove from the bowl and knead lightly. Cut in half with a serrated knife and shape each piece into a rough ball or oblong loaf.
Place a dish of cool water in the bottom of the oven. Grease a biscuit tray and place both loaves (or you can use 2 trays if you wish). Slash the loaves 3 times on top with the serrated knife and sprinkle a little flour on top if you like the look.
Place tray in oven and turn on to 210 degrees celscius. That's right - I don't preheat!
On the top rack of the oven your loaf should be done in 30 minutes - you basically want it looking nice and brown and crusty.
Remove from oven and cool on a backing rack. If, like my family, you cannot resist the amazing aroma, just cut and eat with butter while it's hot!
These loaves freeze very well. I make 4 at a time so I don't have to bake every day.
If you try my recipe let me know what you think. Enjoy!