3½ cups bakers’ flour plus ½ cup wholemeal flour OR 4 cups bakers’ flour
1 teaspoon Bake Aid OR 2 teaspoons DigestEasy OR ½ teaspoon Relief
1 teaspoon salt
¼ teaspoon dry yeast
2 cups water
Either sieve flour with Bake Aid OR add the Biohawk product of choice to the water. Mix all ingredients together in a large bowl. Cover with cling-wrap and let stand at warm room temperature for up to 18 hours. At 12 hours the dough will be OK, but the flavour will not have fully developed.
Fold into the centre a few times and tip into a greased and floured (use rice flour) bread tin. Cover with a damp tea towel for 2 hours.
Bake in a preheated oven at 220˚C for 40 minutes.
Add 2 tablespoons sunflower seeds and 2 tablespoons of pepitas
OR add some suitable fruits that have been coated in Ginger Oil.
Prepare 12 muffin molds by greasing and dusting with rice flour.
Divide the dough into 12 handfuls to fit into the molds.
Let rise for 30 minutes.
Bake for 20-30 minutes until cooked.