Basic Bread Recipe

In a large bowl, add the water and milk, 1 cup of the white flour and the yeast, and stir to mix in the yeast. (I use my Kenwood Chef with the dough hook) Leave for 5 minutes. Add the remaining flours, salt, honey and grapeseed oil. Mix all the ingredients together (use the dough hook if you are using a mixer), the turn out onto a floured bench, and knead for approximately 15 minutes, resting for 1 minute every 5 minutes, until the dough is soft and elastic. Pace in an oiled bowl, cover with a tea towel, and leave in a warm place (the oven at 50 degrees works well) for 15 minutes. Place the dough on a floured surface, knock down the bread carefully to push out the air. Then gently roll the dough into rectangle, and then roll into a log, tucking the ends underneath. Place in a well-greased loaf tin, cover and prove in a warm place until doubled in size (approx. 45 minutes).   Bake at 220 Degrees (200 degrees Fan-bake) for 10 minutes, then a further 15 minutes until golden. The bread should sound hollow when you tap the bottom if it is cooked. If necessary, continue to cook longer, checking every 5mins, until cooked. Turn out of the tin on a cake rake to cool.   Tip:   *You can also use a bread machine if you wish, following the manufacturer’s instructions for the dough cycle. Shape the bread as for making by hand, and proceed as above.   *¼ cup of slivered almonds added after the first resting stage makes for a nice loaf.   *Shape into buns, or a plait or anything your imagination desires