This recipe makes a very good basic loaf, but it is also infinitely flexible. You can make any number of breads with it, just by using different types of flour or adding herbs, nuts, cheese, olives, seeds, dried fruit and berries, or you can shape it into rolls. You don’t even need a loaf tin as the bread is baked on a baking tray.
B1, B6, selenium * niacin, copper, iron, zinc
This is a fat-free loaf with plenty of fibre from the wholemeal flour. The wholemeal flour also provides B vitamins, magnesium, zinc, selenium, iron, copper and phosphorus. * Stoneground flour is milled by traditional methods, which keep the wheat grains cool and thus preserve almost all the nutrients in the whole grain.
For a white loaf, use 675 g (1½ lb) strong white (bread) flour and omit the wholemeal flour. For a loaf with plenty of texture, use 675 g (1½ lb) strong wholemeal (bread) flour and omit the white flour. * For extra calcium, mix the dough with tepid semi-skimmed milk instead of water, or use a mixture of milk and water. * To make a tin loaf, after the first rising shape the dough and place in a greased 900 g (2 lb) loaf tin. Leave to rise until doubled in size, then bake as in the main recipe. * For rolls, after the first rising divide the dough into 20 equal pieces. For round rolls, shape each piece into a rough ball, then roll it under your cupped hand on the work surface to neaten. For an oval roll, shape each piece into a ball, flatten slightly, then mould to an oval with your hands and make a good crease down the centre with the side of your little finger.