Ballymaloe Irish Brown Bread

400 grams (3 ½ cups) whole-wheat flour, preferably stoneground

50 grams (½ cup) white flour, all-purpose or bread flour

1 teaspoon salt

150ml (5oz), plus 275ml (10oz) tepid water, - 425ml

1 tablespoon dark molasses, or 1 teaspoon treacle

30 grams (1 ounce) fresh yeast , (see headnote and note after the recipe, for instructions using active dry or instant yeast - I use 2 ½ teaspoons active dry yeast when not using fresh yeast)

Directions at davidlebovitz.com

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