300 grams strong white bread flour
150 grams wholemeal flour
1 heaped teaspoon active dried yeast
1 teaspoon salt
1 tablespoon oil
350 ml warm water
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Pour the water into bowl, add the yeast and swirl until it is dissolved, then add all of the other ingredients. Knead the dough until a smooth stretchy dough has formed (this will take about 10 minutes). Cover with cling film and leave in a warm place for a few hours. It should more than double in size.
Turn the dough out onto a floured board and gently knock the dough back. Divide the dough into 3 and roll into strips 30 cm long. Place a silicon mat or a sheet of baking paper on a baking tray, line the dough strips up and braid it, tucking the ends under. Cover with a sheet of oiled cling film and leave somewhere warm until doubled in size again. Bake the braided loaf in a preheated oven at 220˚C (gas mark 7; 425˚F) for about 30 minutes.