Nothing can beat a slice of this bread with lashings of fresh butter to make any meal a banquet.
250g (8 oz) whole wheat flour
1 tablespoon vegetable oil
250g (8oz) granary flour
1 level teaspoon salt
1 tablespoon malt extract
300 ml (1/2 pint) warm water
15g (1/2 oz) fresh yeast
Cracked white for the topping
Pre-set the oven to 425°F, 220°C, Gas Mark 7
Combine the salt and flours together in a bowl.
Dissolve the yeast in a little of the warmed water and leave to froth.
Add the yeast to the dry ingredients along with the remainder of the water, oil and malt. Mix to form a stiff dough.
On a floured surface knead for 4 minutes until elastic and smooth.
Plain in a fresh bowl, cover with cling film and leave in a warm spot to rise until doubled in size.
Return to a freshly floured surface and continue to knead for a further 4 minutes.
Mould the dough into an 18cm (7 in) circle and flatten slightly with the hands.
Place on a greased tin. Moisten with water and scatter cracked wheat on top.
Cover again and leave to rise until doubled in size.
Bake in the heated oven for 25 minutes or until the bread sends out a hollow tone when tapped from underneath.
Leave to cool on a wire rack.