425g organic wholemeal strong flour
75g jumbo oats
50g sunflower seeds
2 tsp normal dried yeast (not the type for bread machines)
350ml warm still mineral water (35C – blood temperature)
1 tbs light brown/muscovado sugar
200mg vitamin C
1 tsp fine salt
30g light olive oil or groundnut oil
This method uses vitamin C which helps give wholemeal loaves a lighter texture. Dove’s Farm produce vitamin C specifically for baking. I also use a lot resting, which I am discovering is a great way to help develop gluten without kneading.
Important notes: Water is from a bottle of still mineral water, it should be warm (35C – about blood temperature, i.e. it should feel neither hot nor cold when you dip your finger into it). Flour is always strong organic bread flour. Do not leave traces of detergent when cleaning equipment or hands. Leaving somewhere warm for dough requires temperatures of 25C – 30C. These are temperatures of a very hot summer day. During hot weather leave in warm room, in winter use the airing cupboard. If the temperatures cannot be attained it may take longer for the starter/dough to develop. Makes one large (2lb) or two small (1lb each) loaves. I find smaller loves are more practical – we keep one in the freezer, so the loaves are always fresh.