Stoneground Wholemeal Loaf

This is a detailed description of an easy recipe and method of my own,you can't go wrong.A lovely and lite loaf perfect with everything and even keeps its texture for beans ontoast

1. 1

   Heat oven,Gas Mark 7 or 8 depending on oven or 220 electric 200 for Fan Assisted and dust a baking tray/sheet with plain flour.Mix ingredients together in a bowl.When you've got a fairly good mix going[some dry ingredients mat remain at the bottom] add a little of the EXTRA water down the side of the bowl,about 1/2 tbls to startand see how it goes.What you are looking for is a claggy sticky mix,you should find it stretchy and difficult to lift out of the bowl!
   Dust your surface with plain flour leaving some piled to one side to draw in when needed,try to use this sparingly,the dough will be trying to stick to the surface but you must persist with it.
   Knead for about 10 minutes,I find that drawing it upwards from the surface with one hand works best,if the mixture is stil very sticky and difficult to manage when stretched then your on to a winner.
   Pick up your dough which you will have already formed into a ball while on the surface.Shape the dough by folding underwhile turning in your hands,if the mixture is right then this should be similar to having a small rodent climbing from hand to hand as the dough keeps trying to get away from you so don't spend to long on this.Place gently on tray/sheet,cover with a damp tea towel and leave in a warm place as near to the oven as possible for ONE hour.The dough should have expanded to about four times its initial size but the height at the centre should be roughly the same.
   Place in the top half of the now preheated oven for 35-40 minutes,if using just a standard gas oven turn the tray/sheet around front to back after 20 minutes so as to bake evenly.
   Slide on to a cooling rack and leave.I know it's tempting to break into it as soon as possable but I find this seems to affect the texture of the rest of the loaf when cooled.