Clive's Bread

Clive has just made some bread.
Once upon a time I was the family breadmaker but when I was teaching and wrote a report for
Clive he retaliated and wrote one for me in which he criticised my bread making so he took over
and very well he does it too.
The original recipe Myrtle Allen's Brown Bread came from the cookbook Beard on Bread which
we found in a bookshop in Sausilito over 30 years ago.
By a quirk of fate when we visited our artist  friend Gaye on her Hippo houseboat in Sausilito she gave us the original recipe that Clive had handwritten for her when we all lived in Hong Kong.

You need

2 cups Canadian strong white bread flour
2 cups Canadian whole wheat flour
2 tspns salt
1 sachet (7g) dried yeast
2 cups lukewarm water

Mix dry ingredients in a bowl
Add  water and stir until a dough is formed
Tip dough onto a lightly floured surface and knead for 5 minutes.
Return to bowl and leave to rise covered with a teatowel  in a warm place for 1 hour.
It has now doubled in size.
Place in a 2 lb baking tin
Make 3 cuts with a sharp knife in the top.
Leave to prove in a warm place until the loaf is above the top of the tin.
Bake for 35 mins at 190 c.(25 mins if you are using an Aga)
Remove from tin.
Cool on a rack.

Optional additions

3 tbsp mixed seeds or chopped dates and walnuts or raisins

If you like a good crust put a ramekin of water in the oven or spray 20 times with water inside the oven just before you put  the loaf in