WholemEal Bread

540g all purpose flour

1/4 teaspoon instant dried yeast

1 teaspoon salt

330- 480mL hot water

1. In a large bowl combine the flour, yeast and salt

2. Add in the hot water gradually and stir until well combined

3. Cover with glad wrap and let site for 4-6 hours

4. After 4-6 hours transfer to a well floured surface (a kitchen bench works best for this) and sprinkle a little more flour on top

5. Fold over 8-12 times using either hands or a scrapper into a rough ball shape

6. Place in a bowl lined with baking paper and cover with a clean towel; and let it set for 30-40 minutes

7. Meanwhile, place the Dutch oven with a lid on and preheat the oven to 220 degrees Celsius

8. Using oven mitts, carefully lift the baking paper and dough from the bowl and place it in the pot (make sure that the baking paper goes in as well). Bake for 50 minutes with the lid on

9. Then using oven mitts remove the lid and the baking paper, and cook uncovered for another 10-15 minutes

10. Allow to rest for 15 minutes before serving