And I'm not referring to Warbutons. Every time I make bread which I wish was more often, I try and use a different recipe. There are so many out there, and my most successful loaves have all been from Richard Bertinet's book Dough . He has an extraordinary kneading technique but it works a treat. Have a look here . The recipe below is a take on one from Anna Jones' A Modern Way to Eat'.
7g dried yeast
350ml tepid water
1 tbsp honey
300g strong white bread flour
100g wholemeal bread flour
25g sunflower seeds
25g poppy seeds
1 teaspoon sea salt
Dissolve the yeast in the warm water, add the honey and set aside.
Combine both flours in a large mixing bowl along with the salt and seeds, then mix well.
Pour the yeast and water over the flours. Mix first with a fork, then with your hands, until you have a sticky dough. Tip it out on to a floured chopping board or work surface. Form the dough into a ball, then knead by hand, pulling and stretching the dough for 4-5 minutes. If you have a stand mixer with a dough hook you can use it to get the dough to this point.
Lightly oil the bowl, then return the dough to it, cover with a tea towel or clingfilm and set aside in a warm place for about an hour, or until the dough has risen by half.
Remove the dough from the bowl, put on a lightly floured board and knead again briefly – for just a minute or two.
Shape the dough into a flat oval or add it to a loaf tin. Cover with the tea towel again and leave to rise once more for 30 minutes or so, until it has risen by half again. Preheat the oven to 240C/475F/gas mark 9.
After 30 minutes, use a sharp knife to slash the top of the dough in a criss‑cross pattern, then scatter the seeds over the top.
Bake the loaf for 30 minutes, or until golden all over. To check if your bread is ready, lift it up and give it a tap on the bottom. If it sounds hollow, like a drum, it’s good to go. Cool on a wire rack so the bottom keeps its lovely crust.