Quick and easy wholewheat bread

Based closely on Delia Smith's ancient but reliable Complete Cookery Course.

To make 2 large tin loaves

1350g strong flour (I use a mixture of wholemeal and white, eg equal quantities Bachelors Watermill malted flour - which adds a small amount of whole grains - wholewheat flour and white - must all be strong for bread)
3 tsp brown sugar
6 tsp Allinsons dried yeast
225ml hand hot water (for yeast mixture)
900ml hand hot water (for dough)
4-6 tsp salt

To make 1 medium loaf

450g strong flour
1 tsp brown sugar
2 tsp Allinsons dried yeast
75mll hand hot water (for yeast mixture)
300mll hand hot water (for dough)
1-2 tsp salt

Try and keep everything warm, it helps the yeast.

Put the smaller amount of hand hot water in a mixing jug and sprinkle in the sugar, then the yeast.
Stir to try to dissolve the yeast, then leave in a warm place for the yeast to activate.
Leave for 10-15 minutes until it has frothed up by at least an inch - but can froth a lot more so use a large container.
Meanwhile butter two bread tins very thoroughly, making sure you get right in the corners.
Weigh out the floor in a large mixing bowl, and add the salt. Mix thoroughly and make a well in the centre.
Add the yeast mixture, stirring in at first with a wooden spoon.
Then gradually add the larger amount of water bit by bit, drawing in the flour, until it's all a sticky mess.
Keep mixing, using plenty of flour to avoid it sticking to your hands and the bowl.
Transfer to a board and then keep kneading until it stops sticking and feels more elastic, leaving the board and your hands cleanly. The more you knead it the more 'bready'/less 'cakey' the final loaves will be.
Now split the dough into two, again cover in flour and knead a little more. Place in the tins, flattening out into oblongs.
Leave in a warm place covered by a tea towel for about 40 minutes, by which time it should be well risen.
I stick it on top of the boiler, but an Aga warming drawer would be handy at this point.
Heat the oven to 200C (180C fan), gas 6.
When the bread has risen, stick it in the oven.
Don't open the oven at all during coking as this can cause a collapse.
Bake for about 45 minutes (less for a small loaf - say 35). If you want it extra crispy, turn out of the tins at the end and bake upside down for a further 5 minutes or so.
Turn out onto a wire rack - important or the base will be soggy.