Crusty Whole-Wheat Bread Recipe

Cream the yeast with 3 tablespoons {1/4 cup) of the water.
Place the flour and salt in a warmed bowl and stir in the sugar.
Make a well in the centre and pour in the yeast and remaining liquid.
Draw the ingredients together and beat until the dough comes away from the sides of the bowl.
Turn onto a lightly floured surface and knead for 8 minutes to give a smooth, elastic dough.
Place in a clean bowl, cover with a damp cloth and leave in a warm place for 1 1/2 hours or until doubled in bulk.
Turn onto a lightly floured surface and knead again for 5-7 minutes.
Shape into a loaf and place in a greased 2 lb. loaf tin.
Put into an oiled polythene (plastic) bag and leave in a warm place to rise for 30-45 minutes until doubled in bulk.
Remove from the bag.
Bake in a hot oven, 450°F, Gas Mark 8 for 15 minutes.
Lower the temperature to moderately hot, 400°F, Gas Mark 6, put the bread on a lower shelf and bake for a further 30-35 minutes.
Turn out and cool on a wire rack.