1)Prepare a basic wholemeal dough. Combine 350g strong white flour, 150g strong wholemeal flour with 1 and 1/2 tsp table salt, and stir 7g fast yeast. Don't let the salt and yeast touch. Stir in 325ml lukewarm water and a tablespoon of good olive oil or 25g lard or vegetable shortening to a soft dough. Add more flour or more water to get the right consistency. It should be soft, but still pliable. Knead for 10 minutes by hand, or 5 in a machine until smooth and stretchy. Place in an oiled bowl, cover with cling film and rise in a warm place for about 1 and a half hours, until doubled.
2)Turn out onto a floured surface and punch it down until all the air is knocked out. Divide the dough in two, and roll one into a long sausage. To do this, start with your hands close together in the middle of the log, and pull it towards you, letting your hands separate to the edges. This can't be rushed, if you just pull it, it will shrink back, so go slow. Shape it into a heart shape, having the join at the top, between the two rounds at the top of the heart. Divide the remaining piece of dough into 3, roll each one to the same length. Connect the dough logs at one end, and plait them. Cut the ugly bits at either end of the plait off. Place the two loaves on a greased baking sheet, cover in cling and rise again for about 45 minutes.
3)To top the loaves, I have some fancy Himalayan Pink Salt and black pepper. Sprinkle over the loaves moistened with milk.
4)Bake in a steamy, 180 degrees oven for about 20 minutes, until brown and hollow when tapped.
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