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
knead again then put into a bread tin
leave to rise for 1 hour
cook for 15-20 minutes at 200C