Crumble the yeast into 300ml warm water and add the sugar. Stir and leave in a warm place for 5-10 minutes, until foaming. Mix the flours and salt and make a well in the centre. Pour in the yeast liquid and mix, gradually adding enough water to form a soft but not sticky dough. Knead vigorously for 10 minutes, until smooth and elastic. Return to the bowl, sprinkle with a little extra flour and cover with a cloth. Leave at room temperature for 2-3 hours, until doubled in bulk. Punch down and knead again for 5 minutes. Shape into a large round loaf and place on a greased baking tray. Leave to rise again, dusted with flour and covered with a cloth for a further 30 minutes or so. Preheat the oven to 220c/425f gas 7. Make criss-cross slashes across the surface of the dough, then bake for 35-45 minutes, until cooked. Test by tapping the underneath - if it sounds hollow, the loaf is done. Cool on a wire rack. NOTES : Makes 1 loaf
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|Serving Size: 1 Serving (847g)|
|Recipe Makes: 1|
|Calories from Fat: 131 (4%)|
|Amt Per Serving||% DV|
|Total Fat 14.5g||19 %|
|Saturated Fat 2.1g||11 %|
|Monounsaturated Fat 1.7g|
|Polyunsanturated Fat 6.1g|
|Cholesterol 0mg||0 %|
|Sodium 33.2mg||1 %|
|Potassium 1597mg||42 %|
|Total Carbohydrate 609.3g||179 %|
|Dietary Fiber 47.3g||189 %|
|Sugars, other 561.9g|
|Protein 95.4g||136 %|
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Calories per serving: 2964
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