Very happy with this wholemeal loaf - soft, tasty and toasts well the next day. When you bake it in a cake tin it makes a nice round loaf.

2 c wholemeal or wholewheat flour

1 1/3 c plain flour

2 tbsp wheatgerm or bran, optional

1 tbsp granulated sugar

2 1/4 tsp instant dried yeast

1 1/2 tsp salt

1 1/3 c water warmed to 45C-52C

3 tbsp butter, melted

In a large bowl mix all the dry ingredients. Make a well in the centre and pour in lukewarm water. Mix with a spoon or fork until dough comes together. Turn out onto a clean surface and knead for about 10 min until smooth and elastic.

Grease your bowl. Shape dough into a ball, place in bowl and cover with cling film or tea towel. Leave to rise until doubled in size, about an hour.

Grease a 20cm round springform cake tin with some of the melted butter. Turn the dough out onto a clean surface, punch down and shape into a ball, making sure the top is smooth and there is no seam underneath. Place in the middle of your tin and cover again. Let rise for up to 1 1/2 hours.

Preheat oven to 190C. Remelt the butter and brush the top of the dough. Bake for around 35 min until cooked through. If you insert a stick thermometer into the middle of your loaf it should read 88C-95C.

Remove from the oven and place on a wire rack for a few minutes then release the loaf from the tin and let cool on the rack.

Store in an airtight bag or container at room temperature for up to 3 days.