Multigrain bread

Instructions

1. Gently heat the water over a low heat until it is lukewarm. Place into a bowl with one tablespoon of the measured castor sugar, salt and the fresh yeast. Leave aside for 30 minutes.
2. In a mixer, place the flour and 3 tablespoons of the measured olive oil. Add the yeast mixture and whizz using a dough hook until well integrated.
3. Line a large bowl with 1-tablespoon of oil. Remove the dough from the mixer and coat with the oil. Leave to one side for about 1 hour.
4. Knead the risen dough with both hands for about 10 minutes. Leave to one side for about 2 hours.
5. Top tip – the dough should have expanded to three times its original size and should be a nice roundish ball.
6. Using a pastry brush, line a baking tray with the remaining 1-tablespoon of olive oil. Gently remove the dough from the bowl and place onto the baking tray.
7. Preheat oven to 180 degrees Celsius.
8. Bake the bread in the oven for about 25 minutes. The bread is done when you are able to slide a skewer into the bread and it comes out clean.