Honeyed Wholemeal Loaf
This recipe makes two good sized loaves infused with raw local honey to compliment the stoneground wholemeal flour without making it too sweet – see Tips. Honeyed wholemeal bread will keep well for a couple of days in your bread bin (see Tips re: freezing).
1kg Matthews Wholemeal flour
7g dried yeast
7g Himalayan Salt (or sea salt)
50g raw honey
630ml water (blood temperature)