Tip both flours into a bowl, then add two-thirds of a tsp salt to one side of the bowl and the yeast to the other side of the bowl. Mix well.

Put the malt extract in a separate bowl, then pour in the olive oil and 145ml tepid water and stir until the extract dissolves. Tip into the bowl with the flour mix.

Bring the mixture together with your hands to make a rough dough. Tip out onto a surface lightly dusted with flour and knead for 10 mins until you have a smooth dough. Put the dough in a clean bowl, cover with a tea towel and leave to prove for at least 2 hrs until doubled in size.

Lightly oil a 900g loaf tin. Roll out the dough into a log shape and transfer to the loaf tin, then cover with a tea towel and leave to prove for 1 hr more, or until doubled in size. Heat oven to 220C/200C fan/gas 7.

Bake for 25-30 mins, or until golden brown. Turn out the loaf onto a wire rack and leave to cool.