Method

Tip the flours, yeast, salt & sugar into a bowl & mix well. Add water & stir in well, then pour in the oil & work in well. You should have a sticky dough.

Tip out on to a lightly oiled work surface & knead for 10 mins, then put back in the bowl & cover with cling film with a small hole with a knife, allow to double in size.

Flatten the dough into a rough rectangle about the length of your baking tin, then roll up tightly, & put into a greased tin with oil, with the join facing downwards. Cover & leave to rest in a warm place until it has doubled in height (at least 1½ hours). If you want rolls divide dough into 80g pieces flatter out dough pull in surrounding edges into the middle to for a doughnut shape, place on a non stick baking sheet to rise.

Heat the oven to 200'C bake for 30 minutes, until the crust is a deep brown, & the loaf sounds hollow when tapped. Turn out on to a cooling rack.