Ingredients

250g Shipton Mill white bread flour

250g Shipton Mill stoneground wholemeal flour

1tsp salt

1tsp white granulated sugar

15g butter (unsalted)
7g easy bake yeast
300ml water (warm)

Method

Mix the flour, salt and sugar in a large bowl. Rub in the butter, stir in the yeast.

Make a well in the centre of the flour mixture and add the warm water. Mix together until a soft dough starts to form. This will take a couple of minutes.Turn the dough onto a lightly floured surface. Knead until smooth and elastic, this can take up to 10 minutes

Shape into a loaf and drop into a lightly greased 900g (2lb) loaf tin, or shape into a round on a baking tray. To make rolls, divide the dough in to 50g-75g pieces, shape into balls and place on a warm baking sheet.

Cover the dough with oiled cling film or a damp tea cloth and leave to rise in a warm place for about 45 minutes-1 hour or until the dough has doubled in size.

Pre-heat your oven to 230°C, 210°C Fan / 450°F / Gas Mark 8.

Sprinkle the dough with a little flour to create a crisp, rustic coating on top of the bread. Place in the centre of the pre-heated oven and bake for 15 minutes then reduce the oven temperature to 200°c (180°C fan, 400°F, gas mark 6) and cook for a further 15-20 minutes until the bread is risen and golden brown and sounds hollow when tapped underneath. Turn out the bread and cool on a wire rack.

For a crisp crust, remove the loaf from the tin and place on a baking sheet for the last 5 minutes of cooking. Once the bread has cooled, wrap the bread in brown paper.

For rolls, bake just for 15-20 minutes at 230°C, 210°C Fan/450°F/Gas Mark 8.