The aroma of freshly baked bread is irresistible and this loaf is guaranteed to please. It’s quicker than other recipes as there’s only one rising.

1. Lightly grease a baking sheet or a 900g (2lb) loaf tin. Sift together the yeast, flours and salt into a large bowl.

2. Stir in the water, oil and molasses or treacle. Mix together to form a soft, pliable dough. Turn out the dough onto a lightly floured surface and knead for 10 minutes (see Cook’s Tips).

3. Shape the dough into an oval and put on the baking sheet or into the tin. Cover loosely with lightly oiled, non-PVC cling film. Leave to rise in a warm place for 1 hour, or until the dough is puffy and has doubled in size.

4. Preheat the oven to 220ºC/425ºF/gas 7. Uncover the dough and brush with egg. Sprinkle the cracked wheat over the surface.

5. Bake for 30 minutes, or until cooked (see Cook’s Tips). Transfer to a wire rack to cool completely.


Variation
For added texture and flavour, add 1 tablespoon poppy seeds or 2 tablespoons sunflower seeds to the flour mixture in Step 1.