The best advice I ever had regarding breadmaking was from a random man in Tesco who was shopping with his wife. He saw me oohing and ahhing over bread flour and gave me this tip - mix the flours! So Michael and I tried all combinations and this is our favourite. The addition of the white flour keeps the loaf springy and light, and the wholemeal, well I don't know, just try it - it's very good!
For a large loaf
1teaspoon of yeast
300g of granary flour
100g of strong white flour
75g of strong wholemeal flour
1 1/2 teaspoons of sugar (I use brown)
25g of butter
11/4 teaspoons of salt
320mls of water
I could not live without my breadmaker. FACT.
(Well I could, but I'd be miserable)
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