Wholemeal Artisan Bread


75g FAGE Total

400g strong bread flour

75g strong granary bread flour

7g dried yeast

2 tsp salt

200ml warm water


For the topping:

25g rice flour

1 tsp caster sugar

¼ tsp dried yeast

Pinch salt

1 tsp vegetable oil

30ml warm water

  1. In a large bowl mix the flours, yeast and salt. Make a well and add the yoghurt and water.
  2. Mix well until the ingredients come together to form a dough. Knead on a floured surface for approximately 10 minutes.
  3. Gently flatten the dough ball a little (approximately 5in x 5in) tucking in the edges and cupping to make a nice round loaf shape.
  4. Oil some cling film, cover the dough loosely and place in a warm place for 30-45 minutes.
  5. Preheat the oven 200°C / 400°F / Gas Mark 6.
  6. To make the topping, mix the rice flour, sugar, yeast and salt together.
  7. Stir in the oil and warm water until it forms a thickish paste. Cover and set aside in a warm place until ready to use.
  8. Once the dough has proven, use your hands to rub the topping evenly over the proven loaf.
  9. Place on a baking tray and bake for 25-30 minutes until golden with a lovely crackled top.
  10. Remove from the oven and tap the underneath - it should sound hollow. Leave to cool on a wire rack before serving.