Don, I am happy to share the recipe, it is very basic.
Add one packet of dried yeast to tepid water with a spoonful of sugar, leave for 20 mins.
500g bread flour
lump of fat (marg or lard) 1" cube
1/2 teaspoon of salt
mix in food processor until fat is incorporated
Add 300ml of water with yeast whilst still mixing
Continue until it forms into a single lump of dough.
Leave for one hour to prove.
Knead by hand for 5 mins.
Place in loaf tin, leave until risen to top of tin
Bake 35 mins at 220 degrees C
I always make 4 loaves at a time. I mix 2 batches with white flour and 2 batches with wholemeal.
I knead, by hand, the sunflower seeds approx. 200 gms. into the white batch before proving.
The second kneading mixes the brown and white dough to give a marbled effect.
For a variation I sometimes use 1 teaspoonful of hot chillie powder per loaf in the original mix and leave out the sunflower seeds to make a delicious hot chillie bread.
Has anybody any interesting variations that I could try?
Norman