'Entente Cordiale' Loaf

When I bought my locally-milled, stoneground wholemeal flour at Pann Mill Open Day, I was warned not to use it on its own for breadmaking, as it would turn out 'like a housebrick'.

So after some thought I decided to use a 50/50 mix of the stoneground wholemeal and a French multicereal flour - my 'Entente Cordiale' loaf.

It turned out to be a very good combination: the French flour lightened the mix and added interest, whilst the stoneground English made it satisfyingly substantial - solid but not stodgy. Vive la différence!