Preparation time

30 mins to 1 hour
Ingredients
For the bread
400g/14oz strong white bread flour + extra for dusting
50g/2oz strong wholemeal bread flour
1 x 7g sachet of fast-action dried yeast
2 tsp salt
a little sunflower oil (or oil spray)

For the topping

25g/1oz rice flour
1 tsp caster sugar
tsp fast-action dried yeast
pinch salt
1 tsp vegetable oil

Method
1. First, prepare the bread. Put the flours, yeast and salt into a large
bowl (or food mixer set with a dough hook) and give a quick mix to
combine. Add 275ml/9fl oz of water, mixing all the time until
everything comes together. Then get your hands in and squidge it into
a ball. Knead it on a floured surface for 10 minutes (or for 5-7 minutes
if using a food mixer).
2. To see if the dough has been kneaded enough, first make the dough
into a ball with a taught top. Then, put your finger in the flour and prod
the side of the dough to make an indent. If the dough springs back all
the way, then the dough is ready, if it only springs back a little, then
knead it for a couple more minutes and try again.
3. Now flatten the bread ball out a little (to give roughly a
5cmx12.5cm/2inx5in wide loaf). Then pull the edges into the middle
giving a little parcel type thing and turn it over. This will give the dough
a nice taught top. Cup the edges of the dough with your hands to
shape it into a neat round shape and place on a baking sheet.
4. Oil some cling film and wrap it over the bread. Use several pieces if
necessary, so that the bread is completely covered, but not too tightly
so there is room to rise. Place in a warm place for about 30-45
minutes or until it has increased in size by about fifty percent.
5. Preheat the oven to 200C/400F/Gask 6.
6. For the topping, mix the rice flour in a small bowl with the sugar, yeast
and salt. Stir in the oil and 25ml/1fl oz of warm water until it forms a
thickish paste. Cover and set aside in a warm area until ready to use.

Cooking time

10 to 30 mins
Serves

Makes 1 loaf
Dietary

Vegetarian
This really is a very easy bread; a
bit of slow stirring and kneading
and then that is basically it.

7. To check that the dough is risen enough, remove the cling film, dip
your finger in some flour and then dip it into the side of the bread
making a small indent. If the dough springs back halfway it is ready.
8. Once the dough has sufficiently proved, use your hands to rub the
topping paste all over the top and sides of the bread in a nice even
layer.
9. Bake the bread in the oven for 25 minutes. The bread should be
crackled on top; if not, pop it back in the oven until it starts to darken.
If it is crackled, give it a tap underneath - it should sound hollow, but if
it is not quite there yet, put it back in the oven for another five minutes
or so.
10. Once ready, remove it from the oven and allow to cool on a wire rack
for a bit. This is best served with lashings of butter.