Using your loaf

There is nothing as satisfying as making your own bread.  The smell that fills the house in the afternoon as yet another loaf finishes baking.  And a sense of relief knowing that the family has breakfasts and lunches for the following day.  I know what goes into my bread too and I know what doesn't! (no dairy for our little one)  There are goodies that most manufacturers don't put in - organic LSA, organic un-hulled sesame seeds, organic rolled oats, olive oil, manuka honey - now I just have to find a supplier of good quality organic high grade flour (any suggestions are welcomed) as the organic stoneground is just too heavy for bread.  There is the price tag and the convenience, no mad dash down to the supermarket to stock up.  Every loaf costs around $2 (a fair way off the near $5 for Vogels)  This seems to be a no fail recipe now - after many occasions of feeding the birds extremely well (or nearly killing them according to my husband!)

Whats in the basic loaf?

275ml Spring or Filtered Water
2 Tbs Oil (Olive or Rice Bran)
1 Tspn SeaSalt
3C High Grade White Flour (or wholemeal or a mix of both)
1/2C Organic Rolled Oats
2 Tbs Sesame Seeds (I sometimes add, the same amount of LSA, Pumpkin and Sunflower Seeds - play around with what you feel like or what you have in the cupboard)
1Tbs Manuka Honey
2 3/4 Tspns Bread Machine Yeast

How do you make it?

The thing I love about bread machines is that you just throw everything in the order of ingredients and switch on, bingo! (or beep!)  I make a well in the dry ingredients for the honey and the yeast and put it on the French bread setting (longer rising time and crunchier crust)