Ingredients

1 1/2 tsp yeast

425 g (15 oz) Strong wholemeal flour

175 g ( 6 oz ) Canadian Strong White Bread Flour (112)

2 tsp suger

2 tbsp oil

1 1/2 tsp salt

370 ml water

2/3 tbsp mixed seeds (optional)

Method

I use a stand mixer but you can use a breadmaker or bowl and wooden spoon,

Put all ingredients in bowl, in the same order as ingredinent list,

Use a flat beater attachment to combine ingredients on a low settng for 1 to 2 minutes then remove flat beater and insert dough hook and mix for 10 minutes,

remove bowel cover with cling film and leave to double in size for 1 hour. (I put mine in my turned off oven or somewhere warm)

When doubled in size remove the cling film, press down on dough to knock the air out, put bowl back on stand mixer, attach dough hook and beat for 10 minutes.

Remove dough from bowl, shape it or put in bread pan and leave to rise for 20 to 40 minutes

Preheat oven 220°C degrees for at least 15 minutes

When oven is hot put dough in, bake for 15 minutes at 220°C degrees then lower temperature to 180°C degrees, turn your loaf to give it even baking

and bake for a further 25 minutes. ( I cover my bread with baking parchment for the last 25 minutes to prevent the top from browning too much)

then remove bread from oven and leave to cool on a wire rack.

I usually double the receipe and make a massive flat bread, it freezes really well and taste just as good when defrosted,