wholemeal bread

800g strong flour
20g salt
50g honey
7g dried yeast or 14 g fresh
400g wholemeal flour
60g butter
500ml water

This makes 2 large loaves of 800g each or 8 rolls of 200g half the recipe if necessary as it may be too big for a domestic mixer and add seeds or cereals as desired (for extra flavour toast the seeds and cool them quickly)

put all ingredients except the butter in a mixer fitted with dough hook
mix 5 minutes on low speed, then 5 minutes on medium
then add the butter at low speed and continue to mix another 5 minutes

cover the dough with a plastic bag and leave prove for 1 hour

weigh and cut the dough, leave the dough rest for 10 minutes before shaping

shape into rounds or batons (see baguette or round loaf) or in tins

roll in seeds if desired

leave to prove

cook 180C for about 25 minutes for baton or about 45 minutes for the large loaf