500g Shipton Mill 3 Malts and Sunflower Brown Flour
9g of bioreal dry yeast
1 tbsp of honey
splash of olive oil
Mix all the ingredients together and then knead well for about 10 minutes
Place in a bowl, cover and leave to prove for 3 hours.
Knock back the dough, by gently pushing it down, cover and leave to prove again for 30 mins.
Then shape the dough either into rolls, well floured proving basket or into a well oiled tin and leave to prove for at least an hour, or until doubled in size.
(Fan oven) Bake at 200C for 10 minutes, then reduce to 180c for 20 minutes. Allow to cool for c.1 hour before slicing.