·By David
A new addition to the Bakery Banes recipe list, a semi-wholemeal loaf with…
A new addition to the Bakery Banes recipe list, a semi-wholemeal loaf with 3/5ths wholemeal and 1/5th of both plain white and rye bread flours. 500grams in total with just 4 grams of dried yeast and 6 grams of sour dough starter to help it along. I reduced the salt from 10g to 5 as well. Cooked for 15 minutes at 245 degrees then a further 30 minutes at 160 degrees.