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Wonderful wholemeal bread!

3 tbsp set honey or 5-6 of runny

3 tbsp dried easy bake yeast (though I use only half this and allow more time for flavour to develop over a slower rise - your call)

1 pint hand hot water.

Put all the above in a large bowl and leave to froth (about 5 minutes)

150g white bread flour of your choice - I like Stoneground White

150g granary type flour such as Light Malthouse or 3 Malts & Sunflower

2 tbsp salt (I prefer just over 1 but this is a matter of personal taste)

1 tbsp carob flour - I use cocoa powder with great success!

5 tbsp sunflower oil, though you could use rapeseed

Add all the above to the frothed liquid and mix in a stand mixer or beat by hand 100 times

150g of the same grainy flour used above

425 - 500g wholemeal flour of your choice. (I use a mixture of Organic Wholemeal, spelt and strongest, or extra-coarse but the world's your lobster here. Go for it! I never have any trouble using the higher amount)

Blend in the granary-style flour first then add the remainder a little at a time until combined. Knead or use dough hook until smooth and satiny.

Turn into a greased bowl, cover with cling or plastic bag and prove about 60 minutes or until well-risen.

Turn out and punch out the air, shape into desired form or use 2x2lb loaf tins. Slash dough and leave to prove again - about 60-90 minutes this time. Pop in a hot oven 160c for 30-35 minutes depending how brown you like the crust. If liked, return to the oven upside down to further brown the base.

Sit on your fingers until you can cut a slice!!