Puckle Bread

• 350 g strong white bread flour
• 350 g strong granary/malted grain flour

Mix the flours, wheat and yeast in a bowl with 2 level tsp of salt. Make a well in the centre and slowly pour in enough tepid water (about 450ml) to make a softish dough.

Using floured hands, bring the dough together and turn out onto a floured board then, regularly sprinkling (lightly) with flour (I use a flour shaker), knead for 10 minutes until smooth; it should be soft and shiny-loo