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You can use any type of flour: I usually mix 50% strong white with 50% somethng else (wholemeal, rye, spelt).. For granary bread, add 50g malted wheat- half whole, half ground. For seeded bread, add 50g seeds (pumpkin, sunflower). This recipe starts with a sponge (half the flour, the yeast and water) which gives more flavour and a smoother texture..
| 250 g Flour 350 ml Water 2 tsp Dried yeast |
mix half of the flour and the yeast add the water and mix in leave to rise for an hour or so |
| 250 g flour 1 tbsp Olive oil 2 tbsp Milk powder 1 tbsp Sugar 1 1/2 tsp Salt |
if you have a mixer with bread hooks, use it.... Add the remaining ingredients ... otherwise mix it using a spoon knead it until it is smooth and stretchy Leave to rise for 1 hour |
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knead again then put into a bread tin leave to rise for 1 hour |
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cook for 15-20 minutes at 200C |