Multigrain Bread

Makes 1 large loaf or 2 smaller loaves.

Dissolve yeast in half the water, and wait until it starts to foam (about 10 minutes).

Using a food mixer, place all the dry ingredients into the bowl and pulse a few times to mix.

Add honey and oil to yeast and pour into mixer with dry ingredients. Pulse until a rough ball forms. If the dough seems dry add an extra tablespoon of water and pulse to blend.

Scrape out dough onto a lightly floured surface and knead a few times. Add additional flour a tbsp at a time if still too sticky and knead again to mix thoroughly.

For the first rise, place dough in a greased bowl and cover with a damp cloth. Allow to rise in warm place for about an hour and doubled in size.

Knock back the dough, knead once or twice and allow to rise again while covered for about 30 minutes.

Return the dough to a lightly floured surface and gently press with a rolling pin to remove air bubbles.

For one large loaf, form the dough into a long oblong. For two loaves, divide the dough equally and shape each into rounds with your hands.

Preheat oven to Gas Mark 5, 375°F, 190°C.

Sprinkle a little cornmeal on a baking sheet in an area at least as large as the loaf (loaves). Centre the loaves on the cornmeal, cover loosely with a damp cloth and allow to rise until doubled.

Use a very sharp knife (scalpel or razor blade) to carefully slash 2 or 3 diagonal cuts into the top of a long loaf or a cross in the top of the round ones - you will need to be quick and careful as the loaves might collapse if the knife is insufficiently sharp.

Bake for about 40 minutes until the bread looks done and the bottom sounds hollow when tapped. Cool completely on a wire rack before slicing. If wanting to serve warm, placed cold loaf in a moderate oven for about 10 minutes.