470g Strong Wholemeal Flour
5g (one sachet) Fast Action Dried Yeast
400ml Warm Water
1/2 tbsp Muscovado Sugar
Pinch of Salt

1. Grease a standard sized loaf tin and pre-heat the oven to 200 C/400 F/Gas 6.
2. Sprinkle the yeast over 200ml of water and leave undisturbed for a few minutes. Then stir in the sugar and leave for ten minutes.
3. Mix together the flour, yeast mixture and remaining water. Make sure you incopororate all the flour from the sides of the bowl. You will be left with a sticky - but fully incoporated - dough.
4. Spoon the mixture into the loaf tin, cover with clingfilm and leave in a warm place for half and hour. The dough should rise by about a third.
5. Bake for 40 minutes in the pre-heated oven, until the loaf is crisp and sounds hollow when tapped on the base.
6. Allow to cool on a wire rack.

Note: Caster sugar can be used instead of Muscovado sugar, although the latter gives a richer flavour.