Recipe from greekboston.com
1 cup wholemeal flour
1 pkt dried yeast
1 teaspoon sugar
2 cups plain flour
1 to 2 cups warm water
1 1/2 teaspoon salt
In a medium bowl, add 1/4 cup of the wholemeal flour, sugar, yeast and 1 cup of water. Mix together and leave until activated, you can leave it for up to an hour and a half if you want a more sour loaf.
In a stand mixer add the rest of the flours and salt, mix to combine.
Once the yeast is activated, add it to the mixer and using a dough hook mix for around 8 minutes (this can also be done by hand) until the dough becomes elastic and smooth. If the dough is dry add more water, I found I needed to as the mix was dry.
Oil a clean bowl and place the dough into it. Don’t with cling wrap and leave to rise until double it’s size. 2 hours was good.
Once the dough has risen, place on to a lightly floured surface and knead again to remove the air, do this by hand for a minute or two.
Shape into a round, add olive oil to your hands and coat the whole round. Cover and leave to rise again.
Once doubled in size, bake for 30 minutes at 205°C.