Method

Preparation

Add the yeast granules and the sugar to the warm water and stir. Set aside to allow the yeast to start work.
Mix the three flours together with the salt and 15 ml oil in a large bowl.
Add a good grind of black pepper.
When the yeasty water is frothing add it a little at a time to the flour and start mixing using a wooden spoon.
Eventually the spoon becomes unworkable so use your (floured) hands.
Somewhere between around 350 ml water the flour will all come together as a sort of messy lump but will still feel dry.
Keep adding a little more yeasty water until the dough just starts to feel sticky.
At this point take it out of the bowl onto a lightly floured work surface. Knead the dough for between 5 minutes and 10 minutes , the dough will come to life forming a lively resilient whole.
Wash out the mixing bowl in hot water and dry it, and then pour in 10ml of olive oil. Put the ball of dough in the bowl and make sure it is well coated with oil and allow it to warm up for 5 minutes. Spread the remaining oil inside a 2lb bread tin and put in the dough.
Cover the tin with a teatowel and leave in a warm place for 90 minutes or so until the dough has doubled in volume.

Cooking

Pre-heat the oven to gas mark 6.
Bake the loaf for 45 minutes in the centre of the oven.
Check that it is done from 40 minutes by removing from the tin and knocking on the bottom of the loaf, it should sound hollow. If it doesn't, pop it back in the oven for another 5 minutes out of the tin.
Leave to cool on a wire rack.

Variations

Mix in 25 gm sunflower seeds or sesame seeds or pumpkin seeds or pine kernels with the flour.