300g Untreated organic White bread - Shiptons No4
100g Stoneground wholemeal bread flour Shiptons No 703
7g dried yeast
50g seed mix - flax , sunflower, pumpkin are good and I like to add a handful of shipton malted wheat flakes
2 tbsp olive oil
2 tsp clear honey or malt extract for a more malty taste
Dissolve yeast in 250ml tepid water with a pinch of sugar and wait to activate . Ready when bubbles appear on surface
Mix together flours, salt, seeds, oil and honey and activated yeast liquid until hydrated.
Then knead by hand for 10mins or with dough hook for 6 mins.
Shape into ball and leave to prove covered with cling film for 1 hour or until doubled in size.
Knock back on surface and shape into oval. Place in lightly oiled tin or onto tray. prove for further hour covered until doubled in size.
heat oven for 20 mins before baking to 200c, fan 180c or gas 6. Dust surface with flour and slash top.
Bake in middle of oven with steam for 30 mins until golden brown and hollow when tapped.