For this recipe, we are going to use a combination of white bread flour and a locally milled wholemeal flour from the Sidbury Watermill. In a large mixing bowl combine the following:
1 1/2 cups warm water
1 Tablespoon runny honey
1 teaspoon dried yeast
2 Tablespoons vegetable oil
Let this sit for about five minutes or until it starts to foam.
Stir in 2 cups of white bread flour and 1 cup of wholemeal flour. Add in more white bread flour, a little at a time, continue stirring until the dough becomes too stiff to stir.
Grease two medium loaf pans. Punch down the dough, knead for a minute or two, then shape into two equal loaves. Place the loaves into the greased loaf tins and let rise. This should take about an hour or so.
Bake for 25 minutes in a preheated 350C/190F oven, or until the crust is golden and the bread sounds hollow when tapped. Turn out of the tins and cool on a wire rack.
This ratio of wholemeal flour to white flour make a soft crumb. You may like your bread a bit more 'wholemeal'. Be brave, experiment and enjoy!