Homemade white and wholemeal mixed bread

1. In a mixing bowl, add the salt and the flours on top

2. Open a sachet of yeast and sprinkle it evenly over the flour

3. Sprinkle the sugar over the mixture too, ensuring that any small lumps are broken down

4. Give the dry mixture a stir with a spoon to mix the dry ingredients

5. Pour over the water and olive oil

6. Mix with a spoon until the dough is well mixed and then use your hand to start kneading it

7. Add more flour if the mixture is too sticky. Only add a little at a time and mix in to make sure the mixture doesn't become too dry.

8. Knead the dough well for about 5 minutes (I do this in the bowl with the palm of my hand as it makes less mess)

9. Shape the dough into a ball and leave in the bowl, covered with a tea towel in a warm place for 45 minutes - 1 hour until the dough has doubled in size

10. Grease a loaf tin and preheat your oven just to warm it to 40-50c then turn it off

11. Get the dough out and knock the air out of it with your hand then roll into a fat sausage shape the length of your loaf tin

12. Put the dough in the loaf tin and squash it with your hand until it is even across the tin

13. Put the loaf tin into the preheated oven for about 30 minutes, until the dough should have risen above the height of the loaf tin

14. Turn your oven on to 190c (fan), 210c normal and bake for 35 minutes

15. Take the loaf out. It should easily come out of the loaf tin if you've greased it well and let it cool the right way up on a grill rack or something that allows air to flow around it for 30 minutes.

16. I tend to wrap the loaf up at this point, still a bit warm, as it keeps the crust soft but if you like harder crusts wait until it's cooled all the way down

17. Enjoy!