Ingredients

300g Shipton wholemeal bread flour

350g Shipton white bread flour

50g Shipton 5 seed mix

1T yeast

1t sugar

2t salt

2T oil

450ml lukewarm water

Method

Activate the yeast by adding the sugar to 150ml of the water, mixing and then adding the yeast and leaving for approximately 15 minutes.

Put flours, seeds, salt, oil and the remaining water into a bowl with the activated yeast and mix.

Tip onto a clean surface and knead for 10 minutes.

Leave in a large bowl with a plate over it (in a warm room) until it has at least doubled in size.

Knock back the dough and knead for 2 minutes. Shape into whichever tin, proving basket or baguette tray and leave to rise.

Once risen, slash appropriately and immediately put into an oven (220 degrees celcius) for 15 minutes and then turn down to 180 for another 15 minutes. (If making rolls or small batons reduce time to a total of 15 minutes.) These timings may vary slightly depending on your oven.