500ml stoneground wholemeal flour
500ml stoneground cake flour
10g instant yeast
45ml olive oil
300-400ml warm water
Combine the flours, yeast , salt, and sugar in the bowl if an electric mixer . Use the dough hook . With the machine in add the olive oil and enough warm water to make a dough that is soft but not sticky. Knead well until smooth and elastic. Cover the bowl with cling wrap and set aside in a warm place until doubled in size . Knock the dough back and divide the into three portions. Roll each into a log . Pinch the end together and plait the strands . Tuck in the ends. Place on a baking tray and cover loosely with plastic. Set aside to rise . Brush with egg wash and sprinkle with sesame seeds. Bake at 180 C for 30-40 minutes until golden brown and the loaf sounds hollow when tapped. Remove from the oven and place on a rack to cool.