Today the ingerdients

Tomorrow the bread. Organic Malted and Rye Flour mixed 50-50 with Organic Strong White flour and you end up with superb bread that not only tastes great but is very good for you.

I find kneading the dough very therapeutic but get impatient waiting for the dough to rise as I do it at room temperature rather than in a warm place as evidently this leads to better bread.

Also they say that in regards to the dough the wetter the better but I always chicken out and add that little bit more four.

However this time I must remember to take out the top shelf in the oven as last time the bread rose quite substantially.