One of the things I resolved to do once I had given up the restaurant was to continue my habit of making bread.

It is now about four and a half years since then and I am glad to be able to report that that is one resolution I have been able to keep.

In the restaurant I used to make little white yeast rolls and little brown soda bread farls.
At home I wanted to make an fairly versatile bread, preferably brown, certainly yeast and with a bit of extra roughage for health.
I have gone through various different versions but this one, which I have again made this morning, seems (with some minor variations,) to have become the standard- for the moment anyway.

Our Daily Bread

(This gives four x 1kg loaves)

1kg. Strong White Flour
1kg. Strong Wholemeal Flour
(I use Odlums for both and the results are good)

4 Sachets of dried yeast
(I am sure less would work but they would take longer to rise)

1 Teaspoon Salt
6 Tablespoons Olive Oil
(Sunflower is fine too but the flavour is better from the olive)

6 Tablespoons Sunflower Seeds
6 tablespoons Pumpkin Seeds
4 Tablespoons Pinhead Oatmeal
2 Tablespoons Sesame Seeds
(Occasional extras would be Pine Nuts and Walnuts)

1.4 Litres of Warm Water.

Method.

Mix together the flours, salt, yeast, seeds and nuts in a very large bowl.

Add the oil and the water and mix well together with your hands until all the flour is absorbed into a dough.

Tip this out on to a lightly floured counter and knead steadily for 5 to 6 minutes.

(This is a fairly strenuous activity so you will have to pause for a breather from time to time.
Stop the clock during susses!)

After five minutes kneading you will have a good elastic dough.

Cut this in four even quarters (weigh them to make sure-they should be around a kilo each) and put each quarter into a 1kg. loaf tin.

(If you want this is the moment to cut the tops to give a more interesting crust. Today, as in the picture, I made four snips with a scissors making two letter Zs.)

Now put these someplace warm for an hour (or more ) until they rise well.

Set the oven to 220 C (mine is a fan oven) and cook at this temperature for 20 mts.
Put the oven down to 175 and then cook for another 20.

Once they are cool I freeze three of them and take them out as I need them.

I find that one minute (only!) on full in the microwave and they are ready to slice and close to thawed.

A few notes.

The timing of the rise depends on the ambient temperature.
You will find that out over time.
If it is cold I sometimes get them to rise in a very low oven.

The variations are many, you could use all brown or white flour.
Stoned olives and/or chopped sundried tomatoes.

Try various temperature combinations in your own oven.
This one suits mine, all ovens differ.

While you are kneading keep some white flour handy, if it gets sticky sprinkle a little on the counter.

If you paint with egg wash half way through you will get a lovely appetising shine on top.