750g unbleached bread flour*, plus extra for dusting
200g stoneground wholemeal flour
¼ teaspoon dried yeast
¼ tablespoon sea salt
olive oil for oiling

Mix flours and yeast in a large bowl until well combined. Next, pile flour mixture, volcano-like, on a work surface and form a well in the middle. In a small bowl, dissolve sea salt in 60ml boiling water, then add 250ml cold water. Pour salty water into the well of the flour, using one hand to gather in flour to make a paste first and then a dough. When dough is well combined, but still wet and sticky (add more water or flour if necessary), begin to knead with both hands, and continue folding and turning until a smooth, easy-to-work dough is formed. Place dough in a bowl, cover with oiled cling film and a tea towel, and leave in a warm, draught-free place to rise to double its size; this can take up to 2 hours. Once dough has risen, turn it out onto a lightly floured work surface and divide in half. Using a minimum of flour for dusting, form loaves by folding dough in on itself to create elongated shapes about as wide as your hand. Lay loaves on two lightly oiled baking trays, cover with greased cling film and clean tea towels and return to a warm, draught-free place to rise again for 1 hour. Meanwhile, preheat oven to 220°C. Slash tops of loaves lengthways with a serrated knife and cook for 10 minutes, then reduce temperature to 150°C and cook for a further 25 minutes or until crust is well formed and browned. The bread is ready when the bases of the loaves sound hollow when knocked. Makes 2 loaves.

*Bread flour is a high-gluten flour, available from supermarkets and health food stores.

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