No Knead Wholemeal Bread

Take part of water (about a cup for dry yeast), warm to blood heat (30°) (or just use hot tap water). Sprinkle in 1 teaspoon sugar. Sprinkle yeast on top and leave 10 minutes to reactivate yeast.

At the same time warm flour for about 10 mins in oven at 220°C (Gas 7) - leave oven on.

Then take rest of water (blood heat), mix in milk, add salt to liquid and dissolve. Grease warmed tin(s).

Once flour is warmed through make a well in centre, pour in yeast and add as much water as will make dough manageable (do this slowly as flour takes a little time to absorb water). (Different flours vary considerably in the amount of liquid absorbed so don't stick dogmatically to recipe it's not a scientific formula, just a guide).

Fill the tins ½-¾ full, cover with damp warm cloth (or sheet of plastic) and leave in a warm place until dough reaches top of tin. The easiest method if you don't have a hot water cupboard is to place bread tins on upside down roasting dish in sink. Fill sink almost to top of roasting pan with hot water. Cover sink top with thick towel to hold heat in.

Bake in oven at 220°C (gas 7) for 17 minutes, then reduce heat to 190°C (gas 5) for another 15 minutes. Loaves should slip out of pans now (if not leave a little longer). Loaves should sound hollow when tapped if cooked through.

Alf Harris