Sieve the flours and salt. Add the yeast and sugar. In a food mixer with the dough hook attachment mix the ingredients on a slow speed gradually adding the water to achieve soft but not sticky dough. Leave to knead in the machine on a slow speed for 10 minutes.
Turn out onto a floured surface and work for a further 5 minutes. The dough is ready when you feel it tighten. Put dough back into the bowl and cover with a damp tea towel. Leave in a warm place until the dough has doubled in size. This usually takes 45mins- 1 hr.
Tip the dough back onto the table and work to form a smooth ball. Place into a 2lb loaf tin trying to get a nice smooth surface as this will help you get a nice even rise. Again place in a warm place to prove. When the dough is just over the top of the tin place it in a preheated oven on a baking sheet at 180°C for20 minutes. Remove the bread from the tin and cook for a further 15-20 minutes. The loaf is ready when it’s a nice golden brown colour and sounds hollow when tapped on the bottom.
This Bread would be a great accompaniment to any of the Baxter’s soups.